Ali Bilton • Feb 12, 2020
These are a great dessert to make ahead of time and super seasonal at the minute. They're not too heavy either, as they use greek yoghurt and creme fraiche.
1 orange, zest and juice
2 gelatine leaves
50g (1 ¾ oz) icing sugar
75g (2 ½ oz) Crème fraiche
75g (2 ½ oz) Greek yoghurt
For the strawberry and rhubarb compote
200g Rhubarb, trimmed and cut into 3cm lengths
30g (1oz) Vanilla sugar
1 tbsp runny honey
1. Trim the rhubarb and cut into 5ch (1inch) lengths.
2. Place in a shallow wide pan with icing sugar and orange juice and zest. Cook over a moderate heat for 10 minutes until the rhubarb has broken down and is thick and syrupy.
3. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft
4. Place the cooked hot rhubarb into a food processor and blend until very smooth.
5. Squeeze out all of the water from the gelatine and drop into the food processor. Blend again for a few seconds until it is combined
6. Add the crème fraiche and yoghurt, blend again until it is all mixed in well
7. Divide the mixture between 4 small dariole moulds.
8. Chill for 3-4 hours until set (or overnight)
9. Next place the Rhubarb in a bowl and sprinkle over the vanilla sugar. Leave covered at room temperature for 2 hours.
10. Place the rhubarb in a saucepan and cook over a moderate heat for about 10 minutes until it has softened. Add the honey and cook for a further 5 minutes until all the fruit is soft. Allow to cool.
To serve, dip each mould briefly in boiling water, turn onto a plate and serve with some of the compote and a Hazelnut and orange biscuit