Jody says: “This dessert is delicious served with shortbread”
For the bavarois
3 large egg yolks
50g caster sugar
200ml double cream
2 sheets of gelatine soaked in cold water
2 tbsp rhubarb liqueur (optional)
For the sorbet
200g caster sugar
3 tbsp liquid glucose
80ml Sauternes (sweet white wine)
2 strips orange zest from 1 orange, no pith
Make the sorbet first to give it time to set. Put the water, sugar and glucose into a heavy-based saucepan and heat gently until the sugar has dissolved and the syrup is clear. Bring to the boil, add the Sauternes and boil for five minutes. Remove from the heat and add the orange zest strips. Allow to cool, then chill in the fridge.
Once chilled, remove the orange zest from the sugar syrup. Churn the mixture in an ice cream machine until almost frozen, then scoop into a suitable container and freeze until firm.
To make the bavarois, whisk the egg yolks and sugar together in a large bowl until pale and thick. Meanwhile, pour the milk and 100ml of the cream into a heavy-based saucepan and heat until scalding.
Once the egg mixture has doubled in volume, carefully pour some of the hot milk onto it, beating as you go. Slowly add the remaining milk, taking care not to curdle the eggs.
Put this mixture in a clean saucepan and place back on the heat. Gently cook on the lowest possible heat, stirring for about five minutes. The mixture will slightly thicken and coat the back of the spoon. If you draw a line down the back of the spoon with your finger, it should leave an impression. Remove from the heat.
Gently squeeze the water from the gelatine sheets and place them in the warm egg and milk mixture. Whisk until dissolved, then set aside to cool.
Chop the rhubarb into chunks and put in a saucepan with two tbsp water and a squeeze of juice from the orange. Bring to the boil, turn down the heat and simmer gently for five minutes, or until pulpy. Remove the rhubarb from the heat and puree in a blender or food processor. Add the rhubarb liqueur if using, and set aside to cool.
Briskly stir the rhubarb purée into the cooled bavarois base mixture. Chill lightly until it is just on the point of setting around the sides.
Whip the remaining 100ml cream until softly stiff. Gently fold through the bavarois mixture with a large metal spoon. Pour into moulds and chill until set.
Remove the sorbet about 10 minutes before serving. Scoop into balls and serve with the rhubarb.
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