Method:
1. For the parfaits: Preheat the oven to 170°C (150° fan) | 325F | gas 3. Place four ovenproof ramekins or moulds in a roasting tray.
2. Place the cream in a small bowl and sprinkle over the gelatine. Let bloom for 5 minutes before microwaving on high in 10-second bursts until the gelatine has melted. Stir thoroughly.
3. Beat together the sugar, egg yolks, sour cream, cornflour, salt, and vanilla extract in a large mixing bowl. Beat in the cream mixture.
4. Whip the egg whites with a pinch of salt in a separate, oil-free mixing bowl to stiff peaks.
5. Fold the egg whites into the sour cream mixture in three additions. Divide the mixture between the ramekins, filling them about three-quarters of the way up.
6. Bake for 25-30 minutes until set with a slight wobble when tapped. Remove to a wire rack to cool.
7. Once cool, cover and chill overnight.
8. For the tarts: Combine the sugar and water in a heavy-based saucepan. Bring to the boil over a moderate heat, stirring occasionally.
9. In the meantime, cut the rhubarb into 3 cm | 1.25" wide slices. Add to the sugar syrup and then remove the pan from the heat.
10. Let the rhubarb and syrup cool to room temperature. Preheat the oven to 190°C (170° fan) | 375F | gas 5. Line a baking tray with greaseproof paper.
11. Once the rhubarb has cooled, roll out the pastry on a lightly floured surface to 0.5 cm | 0.25" thickness.
12. Use a fluted cutter to cut out 10-12 cm | 4-5" wide rounds, transferring them to the baking tray. Prick all over with a fork.
13. Top each with the poached rhubarb, covering the pastry almost entirely to the perimeter. Brush the exposed pastry at the edges with the beaten egg wash.
14. Bake for 20-25 minutes until the pastry is golden-brown and puffed. Remove the tarts to a wire rack to cool.
15 To assemble: Remove the parfaits from the fridge. Submerge the moulds in a hot water bath to loosen the parfaits before turning out. Press chopped pistachios into the outer edges of the parfaits to coat.
16. Arrange the tarts on plates and top with the parfaits. Top each parfait with 1 tsp honey and caramelise it with a chef's blowtorch before serving.
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Serves:
4
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Time needed:
1 hour 45 minutes
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Difficulty
Medium
Ingredients
- For the parfaits:
- 100 ml double cream
- 2 tsp powdered gelatine
- 80 g | 1/3 cup caster sugar
- 2 large eggs, separated
- 500 g | 2 cups sour cream
- 2 tbsp cornflour
- 1 pinch salt
- 1 tsp vanilla extract
- For the tarts:
- 150 g | 2/3 cup caster sugar
- 150 ml water
- 2 large rhubarb stalks, leaves trimmed and discarded
- 1 sheet puff pastry, thawed if frozen
- plain flour, for dusting
- 1 small egg, beaten with 1 tbsp water
- To assemble:
- 4 tsp honey
- 175 g | 1 cup shelled pistachios, chopped
Rhubarb Nine Ways
