Off Duty

With Dave Coulson of Peace and Loaf

White Chocolate Rhubarb Pistachio

Sponge ingredients

6 eggs
400g sugar
200g butter
200g olive oil
100ml milk
10g pistachio paste
100g plain flour
200g almonds
5g baking powder
100g fine polenta

Method

Whisk the eggs and sugar in a mixer until white then soften the butter and milk with olive oil. Next, slowly add to egg mix and add pistachio paste. Allow the mixer to run until everything is mixed very well. Sift dry ingredients and fold into the egg mix, place into a lined tin and bake 180°c for 25-30 minutes. Chill then cut into desired shape.

Parfait

3 egg yolks
320g cream
100g sugar
50g white chocolate

Meringue


125g sugar
4 egg whites

Method

Whisk yolks and 100g sugar until light and fluffy. Then melt the chocolate and warm 120ml of cream. Next, mix the warm cream to the melted chocolate. 
Once fully mixed add to the rest of cream and whip to soft peaks. Fold the egg yolk mix into the whipped cream. Make a meringue with egg whites and sugar and fold into cream mix. Set as you want 
and freeze for 3 hours, use as needed.

Rhubarb ingredients

1kg Yorkshire rhubarb cut into pieces
200ml white wine
150g caster sugar
Splash of vanilla essence
10ml grenadine
Pistachio crumb
100g pistachio crushed in a food processor

Rhubarb gel

Rhubarb trim
100ml white wine
75g sugar
Splash of vanilla essence
15ml grenadine

Method for poached rhubarb and gel

Cut rhubarb into inch diagonals, place into a vacuum bag with the other ingredients. Place all the trimmings (not leaves or root) into a vacuum bag with its retrospective ingredients. Vacuum seal the bags. Bring a large pan of water to the boil, place bags into rolling water until tender. Remove bags and place into an ice bath, allow to cool, strain the rhubarb from bag. Blitz the trimmings in a blender until smooth, 
reserve both for later.

Vanilla ice-cream

500ml milk
500ml cream
5 egg yolks
250g sugar
100g honey
4 vanilla pods

Ice cream

Place milk, cream, honey and vanilla pods into a pan, bring slowly to the boil and remove from the heat. Mix 250g of sugar with egg yolk and whisk into liquid, cook slowly to 82°c. Allow to infuse, pass off vanilla pods and churn. Assemble as shown.


Dave is head chef and business partner at Peace & Loaf, 217 Jesmond Road, Newcastle, NE2 1LA | 0191 2815222 | peaceandloaf.co.uk

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