Ingredients
| RHUBARB & HIBISCUS GRANITA | |
| 1kg rhubarb, chopped | |
| 10g hibiscus tea leaves | |
| 250g caster sugar | |
| zest and juice of 2 lemons | |
| 350ml moscato (optional) | |
| ZABAGLIONE | |
| 300ml cream | |
| 3 sheets of gold leaf gelatine | |
| 5 large egg yolks | |
| 90g caster sugar | |
| 90ml marsala or tawny port |
This is our seasonal take on strawberries and cream, replacing summer berries with vibrant rhubarb for a sharper, more complex finish.
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Instructions
| 1. | RHUBARB & HIBISCUS GRANITA |
| 2. | Put the rhubarb, hibiscus tea leaves, sugar and 800ml water in a large saucepan. |
| 3. | Bring to the boil, then reduce the heat and simmer for approximately 30 minutes, or until the rhubarb has completely broken down, the hibiscus has infused and the liquid has taken on a vibrant pink colour. |
| 4. | Add the lemon juice and zest, then leave the mixture to cool and infuse for approximately 30 minutes. |
| 5. | Once cooled, strain the mixture through a fine sieve, or transfer to a muslin cloth and allow the liquid to drain naturally into a bowl below. Do not press the mixture, as this will result in a cloudy granita. |
| 6. | Stir the moscato through the strained liquid, if using. |
| 7. | Pour the mixture into a shallow tray or freezer-safe container and freeze overnight. |
| 8. | Once completely frozen, scrape the granita with a fork to create light, fluffy crystals. |
| 9. | Return to the freezer until required. |
| 10. | The granita can be made up to one week in advance and kept in the freezer. |
| 11. | Simply scrape it again with a fork just before serving to refresh its light, snowy texture. |
| 12. | ZABAGLIONE |
| 13. | Lightly whip the cream to soft peaks, then put it in the fridge until required. |
| 14. | Place the gelatine sheets in a bowl of iced water and leave to bloom for 5 minutes. Set aside. |
| 15. | Bring a saucepan of water to a gentle simmer. |
| 16. | Put the egg yolks, sugar and marsala in a heatproof bowl set over the saucepan, ensuring the base of the bowl does not touch the water. |
| 17. | Whisk continuously for 8-10 minutes, or until the mixture is pale, thick and has tripled in volume. |
| 18. | Remove the bowl from the heat. |
| 19. | Squeeze any excess water from the bloomed gelatine sheets, then add them to the warm zabaglione, whisking continuously for 1-2 minutes until the gelatine has dissolved completely and the mixture has cooled slightly. |
| 20. | Fold the whipped cream through the zabaglione in two additions until fully incorporated, smooth and light. |
| 21. | Place in the fridge for 30 minutes or until required. |
| 22. | To serve, divide the zabaglione between four chilled serving glasses or shallow bowls (use a piping bag for the best result). |
| 23. | Top generously with rhubarb and hibiscus granita and serve immediately. |
Recipes & food styling Josh Emett and Glen File
Photography Manja Wachsmuth