Rhubarb and Custard Recipe - Great British Chefs
Graham Hornigold gives new elegance to the classic rhubarb and custard pairing in this stunning pâtisserie recipe.
Ingredients
- 1kg forced rhubarb
- 100g of caster sugar
- 250ml of milk
- 250ml of cream
- 200g of egg yolks
- 150g of caster sugar
- 2 vanilla pods
- 350g of white chocolate
- 150g of cocoa butter
- 90ml of whipping cream
- 50g of sugar
- 25g of custard powder
- 50g of egg yolk
- 1 vanilla pod
- 200g of whipping cream
- 50g of butter
- 50g of Demerara sugar
- 75g of flour, sifted
- 25g of Oats (1)
- 1 tsp freeze-dried raspberries
- edible flowers
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