Lemon bavarois, poached rhubarb and langues-de-chat
Photo by Babiche Martens
|3 tsp||Lemons, zest|
|2 sprigs||Fresh thyme|
|4||Eggs, yolks (keep the whites for the langues-de-chat)|
|150 g||Caster sugar|
|1 cup||Cream, whipped|
|2||Gelatine leaves, or 2 tsp powdered gelatine|
|4 stalks||Rhubarb, cut into 4cm pieces|
- Lightly oil 6 x 120ml moulds
- Place the milk, lemon zest and thyme in a pot and slowly bring to the boil.
- Remove from the heat and discard the thyme.
- Whisk the egg yolks and sugar until pale. Slowly add the hot milk mixture and combine well.
- Return to the saucepan and stir continuously over a low heat until the mixture coats the back of your spoon.
- Soften the gelatine in cold water, then squeeze it out and stir into the custard.
- Strain into the bowl of an electric beater, then beat until cool.
- Slowly pour in the lemon juice, then fold in the whipped cream.
- Spoon the mixture into your moulds, cover and refrigerate overnight.
- To make the poached rhubarb, place the sugar, water and star anise in a pot, and bring to a simmer, stirring to dissolve the sugar.
- Add the rhubarb and cook gently for 8 minutes. Remove from the heat and leave to cool.
- To make the langues-de-chat, preheat the oven to 200C.
- Beat the butter, sugar and vanilla until light, then add the egg whites and beat thoroughly. Fold in the flour.
- Pipe 4-5cm-long amounts of mixture on to a tray lined with baking paper, leaving a 2cm gap between each biscuit.
- Bake for 5-8 minutes, until golden around the edges. Remove and cool on a rack.
- To serve, dip the bavarois moulds into hot water for a few seconds, then invert on to plates.
- Serve with a couple of pieces of rhubarb and langues-de-chat on the side.