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Seasonal Recipes & Ideas


Oliver Kay

Oliver Kay have been established for over 30 years, supplying fresh fruit and vegetables, dairy, and dry store ingredients each day, directly to professional kitchens.
Wherever you are based, we can help to add provenance to your menus with our local fresh produce growers and producers with who we have long-standing relationships. Giving us access to the best seasonal produce available, at the best prices possible.
We operate a next-day delivery service with orders before 9pm. We deliver throughout the UK, from our sites in Bradford, Cannock, Hoddesdon, and Edinburgh, using multi-temp vehicles.
To ensure minimal impact on the environment we buy locally wherever possible to minimise food miles, our food waste is recycled and converted into renewable energy, and our various packaging is compostable, recyclable, or biodegradable.


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Rhubarb & Custard

01 January 2018

Rhubarb and Custard

rhubarb custard insideThis is an alternative to the classic Rhubarb & Custard with a bubble of custard inside which will pop when cut in to.

Prep Time: 20 minutes Servings: 4 people

Rhubarb Compote: 


  • 1kg Rhubarb
  • 200ml Stock Syrup
  • 7g Insta Gel
  • Lemon Juice


  1. Soften the rhubarb in the stock syrup
  2. Blitz the Insta gel into the Rhubarb
  3. Add lemon juice to taste
  4. Blitz and pass

Rhubarb Coulis: 


  • 400g Compote
  • 200g Sugar


  1. Bring to the boil and immer for 5 mins
  2. Blitz and pass

Ginger Sponge: 


  • 2 Eggs
  • 60g Sugar
  • 1/2 Tsp Pickled Ginger
  • 30g Melted Butter
  • 60g Plain Flour


  1. Whisk sugar & eggs
  2. Bring milk vanilla and cream to the boil
  3. Add the liquid to the eggs, continuously whisking, pour back into the pan
  4. Take to 80c three times
  5. Pass over ice
  6. Blitz in the SOSA Gluconlactate
  7. When the custard is cold, place into a vac-pac machine in a large container.  Put the machine on to full vac and without letting it spill over, remove the air out of the custard - this will take about 3-5 attempts.

Sodium Bath: 


  • 5g SOSA Sodium Alginate
  • 1L Water


  1. Blitz together thoroughly, the Alginate and water, then vac-pac using the same method as the custard.

Rhubarb Mousse: 


  • 500g Rhubarb Coulis
  • 35g SOSA Albumina (egg white powder)
  • 30g SOSA Instagel (powdered gelatine)
  • 25g Caster Sugar
  • 200g Semi Whipped Cream


  1. Mix the dry ingredients together
  2. In a mixer with the whisk attachment, put the coulis and dry ingredients on full speed until a soft peak is achieved
  3. Meanwhile; semi whip the cream then fold into the mix and place into piping bags.

Custard Spheres: 


  • Anglaise with Gluconlactate
  • Sodium Bath
  • Plain Water Bath


  1. Using a large, round tbsp, measure drop the anglaise into the sodium bath to create a sphere
  2. Leave for about 1 minute then carefully lift out and wash in cold water
  3. Store in a thich stock syrup or a neutral oil

To Assemble the Rhubarb & Custard:

  1. Using a ring mould cut out the sponge and leave it in the bottom of the ring.
  2. Gently place the sphere in the bottom and carefully pipe the mousse over the top
  3. Smooth off the top and leave in the fridge to set
  4. Take the peelings of the rhubarb skin and dust with icing sugar on a non stick silpat mat, leave to dry and go crispy
  5. Use the coulis & tuille to garnish the desert

Online Ordering

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We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more! Login via our website (top-right of page) or search 'Oliver Kay app' in your mobile app store download from the App Store or from Google Play.

Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Tel: 01204 385463




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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD