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Rhubarb and Pomegranate Bhapa Doi with Pistachio Burfi

By Chef Atul Kochhar, 02 Nov, 2016
    Ingredients
     
    For the set yoghurt:
     
    200 g Greek yoghurt
     
    200 g double cream
     
    200 g condense milk
     
    25 g rose essence (to taste)
     
    For the burfi:
     
    300 g caster sugar
     
    120 ml double cream
     
    150 g glucose liquid
     
    150 g white chocolate, finely chopped
     
    150 g ground almonds
     
    70 g pistachio nuts, chopped
     
    24 g butter, unsalted
     
    1 tsp rose petals, dried and crushed
     
    For the sugar tuile:
     
    320 g fondant sugar
     
    160 g glucose liquid
     
    ½ tsp rose petals, dried, very finely crushed
     
    ½ tsp pistachio nuts, very finely crushed
     
    For the poached rhubarb:
     
    200 g rhubarb, diced small
     
    20 g ginger juice (use the juicer, no need to peel the ginger)
     
    1 tsp vanilla extract, with seeds or 1 vanilla pod, scraped
     
    100 g caster sugar
     
    For the pomegranate jelly:
     
    200 g pomegranate juice
     
    50 g caster sugar
     
    2 gelatin leaves, silver leaf
     
    For the rhubarb coulis:
     
    400 g rhubarb, chopped
     
    50 g glucose
     
    100 g water
     
    140 g grenadine Syrup
     
    50 g ginger juice (use the juicer, no need to peel the ginger)
     
    For the toffee crumb:
     
    100 g butter, unsalted
     
    100 g muscovado sugar
     
    200 g plain flour
     
     
    Preparation
     
    For the set yoghurt:
     
    Pre-heat your steamer to 100°c.
     
    In a large mixing bowl, using a whisk, mix all the ingredients together. Pour the mixture into plastic containers and seal tightly with lids.
     
    Place on a metal tray and cook in the steamer for 24 minutes or until set. Remove from the steamer and blast chill for at least two hours.
     
    For the burfi:
     
    Line the base and sides of a shallow 15 cm rectangle baking tin with parchment paper and set aside.
     
    Attach a sugar thermometer to a large heavy-based saucepan. Add the sugar, double cream, and liquid glucose, and simmer over a medium heat, stirring, until the sugar and glucose dissolve.
     
    Bring the mixture up to the boil and boil rapidly until it reaches 120°C, or the ‘hard-ball’ stage. Do not stir or agitate while the mixture boils, but brush down the inside of the pan with a wet pastry brush with heat-resistant bristles at least twice to prevent sugar crystals forming.
     
    Remove the pan from the heat and immediately add the white chocolate, ground almonds, pistachios, butter, and rose petals. Stir well with a wooden spoon until a smooth mass forms. Immediately pour into the prepared tin and leave to cool at room temperature.
     
    Once cool, turn out and peel off the lining paper, then cut into 4 cm squares and then into triangles. Store in an airtight container.
     
    For the sugar tuile:
     
    Line a baking tray with a silicone oven mat. Pre-heat the oven to 150°C.
     
    Using a sugar thermometer, in a medium-sized sauce pan, bring the fondant and glucose to a boil slowly and then increase the heat.
     
    Boil until the liquid reaches 150°C. Quickly pour the liquid onto the silicone mat lined tray and allow to cool fully.
     
    Once cool, break the set sugar into small pieces and grind to fine powder in a blender. Wash and dry the silicone baking mat and place back on to the tray.
     
    Using a sieve, lightly dust the sugar powder over the baking mat to a thickness of 1 mm. bake in the oven for three minutes or until the powder forms a translucent sheet that looks like glass.
     
    Remove from the oven and immediately sprinkle with the dried rose petals and pistachios. Leave to cool completely, then break it into large shards. Place it in an airtight container, layered with greaseproof paper and store at room temperature until required.
     
    For the poached rhubarb:
     
    Pre-heat the steamer to 80°C.
     
    In a mixing bowl, add all the ingredients and mix well to evenly coat the rhubarb.
     
    Vacuum pack the macerated rhubarb and steam for seven minutes or until just tender. Cool the cooked rhubarb immediately in an ice bath.
     
    For the pomegranate jelly:
     
    Bloom the gelatin in ice cold water for 10 minutes.
     
    In a small sauce pan, warm the juice and sugar until blood temperature. Add in the bloomed gelatine and stir until fully dissolved. Pour the liquid in to a clean plastic tray about 1 cm deep and set in the fridge.
     
    Cut the set jelly in to 1 cm cubes and reserve until needed.
     
    For the rhubarb coulis:
     
    In a medium-sized sauce pan, bring all the ingredients to a simmer and cook for five to eight minutes until the rhubarb is tender.
     
    Blend on high power till totally smooth, pour in to a bowl set over ice and allow to cool fully. Pour into a squeeze bottle ready for service
     
    For the toffee crumb:
     
    Pre-heat the oven to 160°C. Line a baking tray with a silicone baking mat.
     
    In a large mixing bowl, rub together the ingredients until you have a granular texture.
     
    Spread the dough evenly over the surface of the baking tray about 1 cm deep and bake for 10-15 minutes until fully cooked. Remove from the oven and allow to cool.
     
    In a blender, process the cooked toffee mixture until you have a fine crumb. Transfer to an airtight container and reserve until needed.
     
    To serve:
     
    Spoon the set yoghurt into the bottom of the serving glasses. Add cubes of pomegranate jelly, poached rhubarb, rhubarb coulis, and the toffee crumb on top of the set yogurt. Garnish the sugar tuille and serve with the burfi.

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