These parmesan crisps add a delicious little crunch to the Mushroom pappardelle – and so easy to make!
Rhubarb and Ginger Compote
350 g rhubarb, trimmed and cut into 2cm lengths
75 g caster sugar
1 x 2cm piece of stem ginger, finely chopped
4 large egg yolks
60g caster sugar, plus extra for the top
500ml double cream
1 tsp vanilla bean paste
- To make compote, put rhubarb and sugar into a pan, stir over a medium heat for about 10 minutes until fruit is soft. Remove from heat, then stir through the ginger then divide the mixture between 6 x 175ml ramekin dishes. Leave to cool completely.
- For the brûlée beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and gently pour over the egg mixture, stirring all the time. Add the vanilla paste and mix well.
- Place the bowl over a pan half-full of simmering water; stir with a rubber spatula until the custard thickens. Sieve the custard into a jug then divide between the ramekins. Cover and chill in the fridge overnight.
- Sprinkle 1½ tsp of caster sugar evenly over each ramekin then using a blowtorch hold the flame just above the sugar and keep moving it round until caramelised.
If you do not have a blowtorch place the ramekins under a hot grill to caramelise.
A late harvest or Riesling Auslese with natural juiciness and mineral notes would be great matches for this dessert.
Mushroom Pappardelle with Parmesan Crisps
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