Rhubarb, Ginger and Honeycomb Sundaes
From Royal Chef Darren McGrady
Makes 6 portions
For the crunch:
- 1 packet (5.3oz) Walkers pure butter shortbread rounds
- 2 TBS unsalted butter, melted and slightly cooled
- 1 tsp minced candied ginger
- 1 TBS granulated sugar
- For the custard cream filling;
- 6 egg yolks
- 4 TBS granulated sugar
- 1/2 tsp vanilla
- 2 cups heavy cream
- 4 large sticks of rhubarb
- 1 cup dark brown sugar
- ¼ cup cold water
1 crème fraiche
Prepare the crunch
Break the shortbread into fine crumbs in either a blender or using a rolling pin and a zip lock bag. Stir the crumbs into the melted butter, add the sugar and ginger and flatten the crust between two sheets of parchment paper to about ½ thick. Refrigerate for at least an hour or overnight.
Prepare the custard cream
Preheat the oven to 325 degrees. In a large mixing bowl, beat egg yolks, vanilla and sugar until they turn a light yellow color. In a heavy bottomed saucepan, bring the heavy cream to a simmer and once heated, immediately remove it from the heat and slowly pour it into the eggs/sugar mixture, whisking constantly.
Put the liquid back into the saucepan set over a low heat, and whisk or stir the milk mixture as it cooks, remembering to stir across the whole surface of the pan to keep the developing custard from forming lumps. Keep stirring until the custard thickens to the consistency of heavy cream.
Strain the custard into an eight-inch soufflé dish and place the soufflé case in a larger pan and fill the larger pan with hot water half way up the sides of the soufflé case to make a water bath. Bake in the oven for about 30 minutes or until the custard jiggles like Jell-O when you give it a gentle shake. Remove the soufflé dish from the water bath and cool completely in the refrigerator for at least three hours or over night. This part can be done several days ahead. Cover with plastic wrap once the custard is cold.
Prepare the rhubarb
Wash and towel dry the rhubarb and cut into ½ pieces. Place in a small pan with the sugar and water and cook over a low heat stirring occasionally until the rhubarb starts to soften. Pour onto a tray and allow to cool.
Build the sundaes;
Place a little rhubarb into the bottom of your glass and then top with a spoon of the set custard mix. Break off a little of the cookie crunch and place on top of the custard. Spoon a little crème fraiche over the top and garnish with more rhubarb and honeycomb.