Name: Green tea pots with baked rhubarb
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 1/2 teaspoon green tea powder; 2 1/2 cup (625ml) pouring cream; 3/4 cup (165g) caster sugar; 3 teaspoon gelatine; 1/2 cup (125ml) milk; 1/2 teaspoon vanilla extract; 6 (200g) stems trimmed rhubarb, cut into chunks; 1/3 cup (75g) caster sugar; 25 gram unsalted butter, diced

Ingredients

1 1/2 teaspoon green tea powder

2 1/2 cup (625ml) pouring cream

3/4 cup (165g) caster sugar

3 teaspoon gelatine

1/2 cup (125ml) milk

1/2 teaspoon vanilla extract

6 (200g) stems trimmed rhubarb, cut into chunks

1/3 cup (75g) caster sugar

25 gram unsalted butter, diced

Method

1.Blend powder and 2 tbsp of the cream in a medium bowl until smooth. Whisk in remaining cream. Add sugar and stir over heat, without boiling, until sugar dissolves. Sprinkle gelatine over cream mixture; stir over heat, without boiling, until gelatine dissolves. Remove pan from heat and stand 10 minutes.

2.Strain cream mixture into medium jug; stir in milk and extract. Pour mixture into eight ½-cup dishes. Refrigerate 3 hours or until set.

3.Meanwhile, to make baked rhubarb, preheat oven to 220°C. In single layer, place rhubarb in large baking dish. Sprinkle with sugar and dot with butter. Bake about 15 minutes or until rhubarb is tender but still holds its shape. Cool to room temperature.

4.Serve green tea pots topped with rhubarb.

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