Baking the crumble topping on its own means it gets supertoasty and crisp.
- 1½ pound rhubarb, cut into ½” pieces
- ½ vanilla bean, halved lengthwise
Crumble and assembly
- 1¼ cups all-purpose flour
- ⅓ cup chopped macadamia nuts
- ½ teaspoon vanilla extract
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- ⅔ cup chilled heavy cream
- 1 tablespoon powdered sugar
- 1 pint lemon ice cream or sorbet
Preheat oven to 350°. Combine rhubarb, wine, granulated sugar, and salt in an 8x8” baking dish, scrape in seeds from vanilla bean, and toss to combine; discard pod. Roast, tossing halfway through, until rhubarb is very tender but not falling apart, 25–30 minutes; let cool.
DO AHEAD: Rhubarb can be roasted 3 days ahead. Cover and chill.
Crumble and assembly
Combine flour, macadamia nuts, granulated sugar, salt, and vanilla in a medium bowl.
Using your fingers, work butter into flour mixture until mixture holds together when squeezed. Break up into small clumps and scatter onto a rimmed baking sheet. Bake, tossing halfway through, until crumble is golden brown, 15–20 minutes. Let cool.
Beat cream in a small bowl to soft peaks and whisk in powdered sugar.
Scoop vanilla and lemon ice cream into glasses and top with roasted rhubarb, whipped cream, and crumble.
DO AHEAD: Crumble can be made 2 days ahead. Store airtight at room temperature.
Nutritional ContentCalories (kcal) 650 Fat (g) 32 Sodium (mg) 419 Carbohydrates (g) 84 Dietary Fiber (g) 3 Total Sugars (g) 57 Protein (g) 7 Saturated Fat (g) 17 Cholesterol (mg) 82Reviews Section
From Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker Bake from Scratch, Volume Two by Brian Hart Hoffman
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
- Categories: Cakes, large Frostings & fillings Dessert American South
- Ingredients: frozen bananas sugar all-purpose flour sour cream butter confectioner's sugar heavy cream cocoa powder chocolate hazelnut spread dark brown sugar raw hazelnuts
Warm chocolate mousse by Stephen Harris
Warm chocolate mousse photographed by Toby Glanville
I had always wanted to serve a warm mousse, and I found further inspiration for the idea back in 2005, when I was flicking through the elBulli cookbook one day. In my version, I began by spooning salted caramel into a coupe glass, then topped it, elBulli-style, with foaming warm chocolate from an iSi whipper. Because I always like to serve contrasting tastes, the dark chocolate demanded a milky flavoured ice cream. I put a scoop on top and it slowly sank into the warm mousse as it arrived at the table. This was perfect: both delicious and theatrical.
175 ml/ oz (¾ cup) double (heavy) cream
125 g/4 oz (2⁄3 cup) caster (super fine) sugar
500 ml/17 oz (generous 2 cups) double (heavy) cream
700 ml/24 oz (scant 3 cups) full-fat (whole) milk
400 ml/14 oz (1 2⁄3 cups) Sugar Syrup [pp. 241]
1 teaspoon rosewater
225 ml/8 oz (1 cup) double (heavy) cream
380 g/13 oz 70% chocolate, roughly chopped
225 g/8 oz (1 cup) egg whites
Start by making the caramel. Heat the cream to just below boiling, then remove from the heat. In another pan, heat the sugar until it melts and turns dark brown. Take off the heat and pour in the hot cream. Be careful as it may spit. Return to the heat and warm gently to ensure the caramel is completely dissolved. Allow to cool then cover and refrigerate for up to a week.
For the milk sorbet, combine all the ingredients in a blender and blitz at high speed. Transfer to the refrigerator and chill for at least 30 minutes. Pour into an ice cream machine and churn according to the manufacturer’s directions. Transfer to a plastic container and freeze for at least 2 hours before serving.
To make the chocolate mousse, heat the cream in a pan until it starts to simmer. Add the chocolate to the hot cream, take off the heat and whisk gently to amalgamate. Add the egg whites to the chocolate cream mixture and whisk by hand again to incorporate.
Pour into an iSi whipper and t with two N20 cream chargers. Sit in a 65oC/150oF water bath for 1 hour before using, shaking every now and then to equalise the temperature.
We serve this dessert in glass ice cream coupes. Start by putting a tablespoon of caramel in the bottom of each coupe and add a pinch of salt. Shake the iSi whipper, lower the nozzle to just above the caramel and squirt in the chocolate mousse, keeping the nozzle beneath the mousse as it emerges. Fill to 2 cm/ inch below the top of the coupe. Leave for 1 minute, then carefully sit a scoop of sorbet on top. It will stay in place for a few minutes before slowly slipping in, so serve it straight away.
Makes 350 ml/12 fl oz (1½ cups)
200 ml/7 fl oz (scant 1 cup) water
200 g/7 oz (1 cup caster (superfine) sugar
Combine the water and sugar in a pan and boil for 10 minutes. Remove from the heat and leave to cool completely.
Extracted from The Sportsman by Stephen Harris
Buy the book
Not quite a cocktail but still makes the cut on our list of spectacular summer herb & sparkling wine recipes and we just simply couldn’t leave it out!
Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor while experiencing summer’s luscious blackberry offerings. Makes one drink Ingredients 1 ounce tequila blanca (*Espolon) 1 ounce mescal (*Del Maguey Minero) 1 ounce [&hellip]
Doughnuts and hot chocolate sauce by Nieves Barragán Mohacho
This is like an easier version of churros with chocolate sauce. If you don’t have a mixer to make the dough, you can knead it by hand.
rapeseed or sunflower oil, enough to fill your pan to about 3cm
For the doughnuts
60g cold but malleable butter
450g plain flour
60g caster sugar
12g fresh yeast or 4g quick yeast
60ml whole milk
For the hot chocolate sauce
150g caster sugar
160ml single cream
50g cocoa powder
300g dark chocolate (70%)
For the cinnamon sugar
150g caster sugar
50–60g ground cinnamon
Take the butter out of the fridge 15 minutes before starting and chop into small cubes. Put the flour and sugar into a large bowl and mix together with your hands. Heat the milk until almost steaming, then remove from the heat and leave to cool slightly. Mix into the yeast, stirring with a whisk to dissolve.
Put the flour and sugar into the bowl of a stand mixer and slowly add the butter – it will look like crumble. Add the eggs one by one, then dribble in the milk/yeast mixture until everything comes together into a sticky dough.
Slightly flour a large container or bowl, turn the dough out into it, and lightly flour the top. Cover and leave in the fridge overnight. In the morning, turn out the dough on to a floured surface – it will have almost doubled. Take a piece (approx. 30g) and roll it in your hands, then squeeze down until it’s about 2½cm thick. Use the top of a miniature bottle to press out the dough in the middle, leaving a hole. The doughnuts should be around 25g each. Repeat until you’ve used up all the dough.
Stick two fingers through the middle of each doughnut and roll them round to push out the dough a bit more and double the size of the hole – otherwise it will close up when the doughnut is fried and expands.
To make the hot chocolate sauce, put the water, sugar and cream into a pan on a low heat and dissolve the sugar. Put the cocoa powder and chocolate into a bowl and place over a pan of simmering water to melt the chocolate (this keeps it smooth). When the chocolate has all melted, add it to the cream with a spatula. Continue mixing until it becomes dense and thick and perfect for dipping. Keep warm.
Mix together the sugar and cinnamon. Put the oil into a shallow pan on a medium heat. When it’s hot, fry the doughnuts until golden brown, then remove and drain on kitchen paper. Dust with the cinnamon sugar while still warm and serve with the warm chocolate sauce for dipping.
This recipe appears in
Sabor: Flavours from a Spanish Kitchen
Nieves Barragan Mohacho
£25 Penguin Fig Tree