Impress your friends with this indulgent dessert by celebrity chef and P&O Cruises‘ Food Hero Atul Kochhar

ice cream and rhubarbGinger parfait and poached rhubarb in grenadine and watermelon sorbet

Serves 4

INGREDIENTS
For the ginger parfait

1 ltr double cream
250g sugar
180g stem ginger in syrup, finely chopped
5 eggs
80g icing sugar
100g icing sugar
2 limes, juice and zest

For the poached rhubarb
100g rhubarb
100ml grenadine
300ml water

For the watermelon sorbet
500ml watermelon purée
250ml water
410g caster sugar
50g glucose
20ml rose water

For the rhubarb tuile
100g glucose
120g rhubarb purée
150g icing sugar
15g flour
75g melted butter

METHOD
For the ginger parfait
-Whip the cream with the caster sugar.
-Whisk the egg yolks and the 80g icing sugar until pale, then fold into the cream.
-Add the ginger and lime juice and the zest.
-Whisk the egg whites and the 100g icing sugar to stiff peaks. Fold into the above mix.
-Pipe the mix into ring moulds, flatten each top with a pallet knife and freeze.

For the poached rhubarb
-Dice the rhubarb.
-In a saucepan, pour in the grenadine and the water, bring to the boil and simmer for a few minutes.
-Poach the rhubarb in the syrup until tender.
-Allow to cool and then keep in a fridge.

For the watermelon sorbet
-Boil the water, sugar and glucose. Take off the heat, add the rose water and watermelon purée, and mix well.
-Pour the liquid in Pacojet containers and freeze.
-Churn after 10 to 12 hours.

For the rhubarb tuile
-In a saucepan, melt the glucose and purée on a low heat.
-Turn off the heat, add the flour and icing sugar and mix until smooth. Then add the melted butter and mix again.
-Keep the mixture in fridge for 3 to 4 hours.

To make the tuile
-Spread the mixture on Silpat in a shard shape with a pallet knife and bake at 170ºC for 4 to 5 minutes until the sides turn golden. Pack in an airtight container when cool.

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