Recipe - Rhubarb Ice Cream In A Chocolate Cup

Ice Cream
500 ml (1 pint) milk
150 g (6 oz) caster sugar
8 Egg yolks
250 ml (One half pint) roasted and
pureed rhubarb pulp

TO SERVE
Melted chocolate to garnish
the plates
5 tablespoon Whipped cream
5 tablespoon Drained cooked rhubarb
pieces, cooled
4 Prepared chocolate cups
A little rhubarb juice
Almond cookies to accompany

This pretty pink colour and cool, sharp taste of the rhubarb ice cream
contrasts perfectly with the dark chocolate in this striking spring
dessert. The rhubarb puree is made with only the pink part of the stems for
the colour, and, instead of poaching it on the hob, you may prefer to roast
it for about 5 minutes in a very hot oven, with sugar to taste and orange
juice to moisten.

First make the icecream... Heat the milk. Beat egg yolks and caster sugar
until white and creamy. Add 1/3 of hot milk to egg yolk and then transfer
to remaining milk and cook out by whisking continuously over a low heat
until it coats the back of a spoon. Strain, cool,mix in rhubarb puree and
churn in ice cream machine until set.

To serve

Use the melted chocolate to pipe triangle or star designs onto 4 serving
plates; set aside. Combine the whipped cream, chopped apple and rhubarb
pieces, folding together gently. Taste for sweetness and add extra caster
sugar if necessary. Fill the chocolate cups with this mixture and set a
scoop of the rhubarb ice cream on top. Set inside the piped chocolate
design and decorate in any desired way a single strawberry fan might be
all that is required and lightly spoon around some of the remaining
rhubarb juice. Serve with crisp biscuits such as almond cookies.

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Posted to recipeludigest Volume 01 Number 231 by "Maria M. Schaefer"
mariam@startext.net on Nov 09, 1997