Method:
1. For the nougat: Grease and line the base and sides of an 18 cm | 7" square baking tin with greaseproof paper.
2. Sprinkle the gelatine over a small bowl of the cream. Let bloom for 5 minutes.
3. Warm in the microwave in 10-seconds bursts until melted. Remove from the microwave and stir well.
4. Pulse the goat's cheese with the salt in a food processor until broken up. Add the cream mixture and purée until smooth.
5. Spoon and scrape into a mixing bowl. Stir through the nuts before transferring to the prepared tin.
6. Smooth the top flat with the back of a damp tablespoon. Cover and chill for at least 4 hours or until set.
7. For the stewed rhubarb: Combine the sugar and water in a heavy-based saucepan. Bring to the boil over a moderate heat, stirring occasionally.
8. In the meantime, cut the rhubarb into 10 cm | 4" long thin batons. Once the sugar syrup is ready, add the rhubarb and remove the pan from the heat.
9. Let the rhubarb cool to room temperature in the syrup. Once cool, stir in the green peppercorns.
10. Steam the bok choy in a covered steaming basket sat over a half-filled saucepan of simmering water.
11. Turn out the nougat when ready and cut into squares. Divide the rhubarb and bok choy between plates and top with the nougat before serving.
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Serves:
4
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Time needed:
40 minutes
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Difficulty
Medium
Ingredients
- For the nougat:
- 1 tsp powdered gelatine
- 140 ml double cream
- 250 g | 1 cup soft goat's cheese
- 1/2 tsp salt
- 80 g | 2/3 cup shelled pistachios, unsalted
- 80 g | 2/3 cup whole almonds
- For the stewed rhubarb:
- 125 g | 1 cup caster sugar
- 250 ml water
- 3 thick rhubarb stems, leaves removed and discarded
- 2 tbsp green peppercorns, in brine, drained
- 6 - 8 baby bok choy, depending on size
Rhubarb Nine Ways
