Ingredients
Syllabub
- 1 lemon, zest only
- 80 g sugar
- 100 g Green ginger wine
- 250 g full-fat pouring (whipping) cream
Stewed rhubarb
- 200 g rhubarb, cut into 5 cm pieces
- 30 g sugar
- 30 g water
- crystallised ginger, to garnish
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place zest and sugar into mixing bowl and mill 10 sec/speed 9. Add ginger wine and mix 5 sec/speed 3. Immediately strain through a fine-meshed sieve and set aside.
Insert butterfly. Please cream into clean, dry mixing bowl and whip 30-60 sec/speed 3.5 or until just thickened. Do not overwhip.
Add reserved ginger wine mixture and whip 20-30 sec/speed 3.5. Do not overwhip. Syllabub should attain soft peaks. Transfer to a bowl and refrigerate for at least 1 hour.
Place all stewed rhubarb ingredients into mixing bowl and cook 5 min/100°C/Reverse/speed soft. Allow to cool slightly before dividing into 4 individual serving glasses, the refrigerate until ready to serve.
Carefully spoon syllabub on top of rhubarb and garnish with crystallised ginger.
Syllabub
Stewed rhubarb
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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