Thursday, 12 February 2009
Pot of organic double cream
Flaked almonds, which you have dry-roasted in a pan (don't let them burn!)
Trim the rhubarb and cut into 3cm pieces. Tip into a baking tray, sprinkle with some water and scatter over a heaped tablespoon of brown sugar. Toss well, using your hands. Cover with tin foil and roast for 10 mins in a medium oven until soft, but still holding its shape. Take the rhubarb out of the oven and allow to cool.
Meanwhile, pour the cream into a bowl and whip until it forms soft peaks.
Cut the pomegranates in half, and scoop out all the seeds, carefully removing any white pith. Set aside.
Scoop out the cooled rhubarb from the baking tray, and separate the juice (setting it aside). Tip in the pomegranate seeds into the cooked rhubarb, gently combine, and then very gently fold the fruits into the cream – do not overmix.
Using small tumblers, spoon the fool in layers – the cream/fruit mix, followed by the rhubarb juice – creating a marbled effect. Finish with the cream/fruit mix, and chill for an hour or so before eating. To serve, top with a sprinkling of toasted almonds.