Rhubarb, Charcoal Ice Cream, Rosemary Crumble | Recipe by sousvidetools.com | sousvidetools.com

Name: Rhubarb, Charcoal Ice Cream, Rosemary Crumble | Recipe by sousvidetools.com | sousvidetools.com
Ingredients: Rhubarb Compote (see recipe below); Rosemary Crumble (see recipe below); Charcoal Ice cream (see recipe below); Rhubarb Crumble Mousse (see Recipe Below); Freeze Dried Rhubarb Powder (optional); 600g Rhubarb; 150g Water (approx); 300g Sugar (approx); 5g Pectin; 100g Flour; 100g Butter; 80g Demerara; 100g Ground Almonds; 20g Rosemary; 10g Maldon Salt; 400g Cream; 200g Milk; 1 x Stick very hot Binchotan Charcoal (roughly 4” long); 50g Milk; 70g Sugar; 6 Yolks; 30g Glucose; 4g STAB 2000 (Louis Francois); 800g Rhubarb (Yorkshire Forced); 130g GF Oats; 130g Butter; 110g Demerara Sugar; 200g Rhubarb Juice (You will need approx 500g of raw rhubarb, if you don’t have a juicer at home then substitute water and rhubarb powder); 400g Water

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Explore the unique taste of Rhubarb, Charcoal Ice Cream with Rosemary Crumble—crafted by sousvidetools.com.

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Ingredients

Rhubarb Compote (see recipe below)
Rosemary Crumble (see recipe below)
Charcoal Ice cream (see recipe below)
Rhubarb Crumble Mousse (see Recipe Below)
Freeze Dried Rhubarb Powder (optional)
600g Rhubarb
150g Water (approx)
300g Sugar (approx)
5g Pectin
100g Flour
100g Butter
80g Demerara
100g Ground Almonds
20g Rosemary
10g Maldon Salt
400g Cream
200g Milk
1 x Stick very hot Binchotan Charcoal (roughly 4” long)
50g Milk
70g Sugar
6 Yolks
30g Glucose
4g STAB 2000 (Louis Francois)
800g Rhubarb (Yorkshire Forced)
130g GF Oats
130g Butter
110g Demerara Sugar
200g Rhubarb Juice (You will need approx 500g of raw rhubarb, if you don’t have a juicer at home then substitute water and rhubarb powder)
400g Water