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Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree

31 December 2019


This is a great dish for valentines, with vibrant red and purples and utilising forced rhubarb in the height of its season. Plenty of different textures and tastes for a great eating experience at the end of a romantic meal. This dish would be great on a fine dining menu, it has a lot of different elements so very time consuming to prep and plate.

Prep & Cooking Time: 1 hr  (needing to dehydrate the pain d’epices croutons overnight)  Servings: 4



 Pain d’epices 


Grease spray

Poached rhubarb

Beetroot puree

To serve




 Pain d’epices

  1. in a small saucepan heat up the honey and brown sugar until dissolved then take off the heat.
  2. In a separate bowl, whisk together the eggs, milk and food colouring, add the honey and sugar and then the sifted and combined flour, spices and baking powder and combine until you have a smooth batter.
  3. Grease spray a small loaf tin and add the batter, place on the middle shelf of an oven preheated to 180 degrees and bake for around 35 minutes, until the top is dark brown and a knife comes out clean if you pierce the centre with it.
  4. Let cool and then slice in half, tear one half into small chunks and keep aside, then tear the other half into same sized chunks and place in a dehydrator overnight or until they have turned crispy like croutons.

Violet and yoghurt sorbet

  1. Heat up the violet sugar and water in a medium saucepan until the sugar dissolves and you have a bright purple stock syrup, let cool and then whisk into the greek yoghurt, church in a sorbet churner until frozen, empty into a suitable container and place in the freezer.

Poached rhubarb

  1. Preheat a waterbath to 61 degrees Celsius, wash and slice the rhubarb into 2cm long batons and line in a vaccum bag, sprinkle sugar over the rhubarb and vacuum seal. Poach in the waterbath for 10 minutes or until the rhubarb starts to be soft to touch, cool on ice immediately.

Beetroot puree

  1. Peel and finely slice the beetroot on a mandolin, combine the vinegar, sugar and water in a medium saucepan and bring to the boil, place the beetroot in the pan, turn the heat down to a simmer and cover the top of the pan, cook out for about half an hour or until the beetroot is completely tender. Blend in a liquidiser, adding sugar or vinegar to adjust the acidity, pass through a fine mesh sieve and put into a squeezy bottle ready for serving.

To plate

  1. Place the rhubarb batons on the plate, dot the beetroot puree around it, place a mixture of fresh and crispy pain d’epices and rocher the sorbet on top, garnish with fresh redcurrant and amaranth and serve.