Rhubarb and pear pie, burnt white chocolate, pink pepper ice cream
1 x apple pie
1 scoop of burnt white chocolate ice cream
Pinch of pink peppercorns
Method
- Fry the pie for 4 minutes each side
- Remove and place on kitchen paper
- Dust with pink peppercorn sugar
- Perve with caramelised white chocolate
The mix
2 stick rhubarb dice 1 cm cubes
2 pears Wiliams, peeled and diced 1 cm cubes
4 tbsn caster sugar
1 tbsn corn flour (made into slurry)
1 tsp vanilla paste
1 pinch crushed pink peppercorns
1 packet pre rolled puff pastry
Method
- Begin by dicing 2 sticks of rhubarb and 2 peeled william’spears into 1 cm cubes.
- In a sauce pan, combine the pears with 4 tablespoons of caster sugar, 1 teaspoon of vanilla paste, and a pinch of crushed pink peppercorns.
- Place the saucepan over medium heat. Stir occasionally until the fruit softens and releases its juices.
- Create a slurry by mixing 1 tablespoon of corn flour with a bit of water. Gradually stir the slurry into the saucepan with the fruit mixture.
- Allow the compote to simmer until it thickens to your desired consistency.
- Remove from heat and add the diced rhubarb, cover the let the residual heat gently cook the rhubarb
- Once mix has cooled, roll out pastry cut length ways into 6 slices, brush each slice with egg wash, place the cooled mixture in the middle and fold over to close, to seal , press a fork around the rim of the pastry, place back into the fridge to harden.
Pink peppercorn sugar
1 tsp pink peppercorns
2 tbsn caster sugar
Method
- In a mortar and pestle, crush the caster sugar and pink peppercorns. Strain the mixture through a fine strainer.
Burnt white chocolate ice cream
Ingredients
For the chocolate:
• 400g white chocolate chopped (to be caramelized)
For the Ice Cream:
• 300g caramelized white chocolate
• 600g double cream divided in to two bowls of 300g
• 1 teaspoon fine sea salt
• 3 teaspoons pure vanilla puree to taste
Method
How to make caramelized white chocolate:
• Preheat the oven to 220c after 15mins drop heat to 150c and set the chopped white chocolate on a very clean, large cake pan.
• Let it toast for a total of 35 minutes, stirring with a rubber spatula (ensuring that you scrape it up from the bottom and the corners to get an even toast) every 10 minutes. The chocolate will melt first, then it will get stiffer and stiffer as it caramelizes
• Pour it into a food processor and process it until it’s crushed up.
• If you are moving straight to making the ice cream, measure out 300g of the caramelised chocolate.
How to make no churn caramelized white chocolate:
• Warm 300g of the double cream until it’s warm to the touch. Pour it into the melted chocolate and stir until you have a smooth misture. Let it cool slightly (we don’t want to add whipped cream to hot ganache or it will melt it).
• Whip the remaining 1 ½ cups heavy cream and salt and vanilla in a stand mixer or with a hand mixer until you have medium-stiff peaks (they should mostly hold shape).
• With a rubber spatula, fold the whipped cream into the ganache. You will have a very runny mixture. Pour it into a container, cover it with plastic wrap and set it in the freezer overnight. If it's gone very hard, give it 10 minutes at room temperature before scooping.
