Yorkshire chef James Martin
Posted by alison at wakefieldlibraries
Who better to help you make the most of Yorkshire’s great produce than Yorkshire chef James Martin. His books are full of recipes that are easy to follow but so delicious. Try ‘Easy every day’, ‘Desserts’ or ‘Slow cooking: mouthwatering recipes with minimum effort’- that sounds just what I want. Here’s his recipie for Rhubarb and Ginger syllabub from ‘My Kitchen’
2 sticks of rhubarb, a 2.5 cm piece of root ginger, peeled and chopped, 4 tbsp caster sugar, 50ml white wine, 75g mascarpone, 250ml double cream, 2-4 tbsp icing sugar and a piece of crystallised ginger, finely chopped.
Put the rhubarb, root ginger and sugar in a saucepan with the white wine. Bring to a simmer over a low-medium heat without allowing it to boil. Cook for 4-5 minutes until the rhubarb is softened, then set aside to cool. When the mixture has cooled, mash 2 tablespoonfuls in a separate bowl. In another bowl, whip the mascarpone, cream and icing sugar and cream together and when the mixture forms soft peaks, fold in the mashed rhubarb and ginger mixture.
Spoon the rest of the poached rhubarb glasses then top with the mascarpone mixture and decorate with a sprinkle of crystallised ginger.