To celebrate the launch of the latest, deeeeelicious, good-enough-to-eat Rhubarb & Rose Collection, Molton Brown has enlisted the help of Tommy, Britain's youngest Michelin starred chef Tommy Banks, raised near West Yorkshire’s famous ‘Rhubarb Triangle,’ the area where Molton Brown sourced their new, luxurious bath and body products' rhubarb from. Tommy has created two amazing recipes, both featuring rhubarb and rose, to help bring the new fragrance to life. Creating two amazing and wonderfully sweet recipes, Tommy’s delicious Frangipane Summer Tart and a refreshing Rhubarb and Rose Cocktail would be perfect for any summer lunch (as long as I didn’t ruin them by making either myself…!)
Frangipane Summer Tart
INGREDIENTS
For the Shortcrust Pastry
750g plain flour
375g unsalted butter
300g icing sugar
1 whole egg
3 egg yolks
For the Frangipane
200g unsalted butter
200g caster sugar
200g ground almonds
4 eggs, beaten
40g plain flour
1 tsp almond oil
For the rhubarb jam
850g rhubarb, chopped
300g sugar
15g pectin
For the rose glaze
100g caster sugar
100g water
20g dried rose petals
1. To make the pastry, rub together the dry ingredients until they resemble the texture of breadcrumbs. Slowly add the egg and yolk to form a smooth paste.
2. To make the frangipane, cream the butter and sugar. Slowly add the eggs while stirring. Fold in the almonds and then the flour. Add the almond oil.
3. To make the rhubarb jam, slowly bring the ingredients to the boil. Simmer gently for half an hour on low heat. Test the jam on a cold plate - if it sets when cold it is ready. If still runny return to a simmer for 5 minutes then test again.
4. To make the rose glaze, dissolve the sugar in the water. Add the rose petals and bring to the boil. Strain through a fine sieve.
5. Now assemble the tart. Thinly roll the pastry over a 10 inch tart case. Blind bake the pastry case for 15 minutes at 170°C. Smooth the rhubarb jam over the base of the tart case and add the frangipane batter. Cut 1 cm chunks of the extra rhubarb and push into the batter for a decorative finish. Return to the oven for 45 minutes at 165°C.
6. For the finishing touch, remove from the oven brush with the rose petal glaze.
Delicious Rhubarb and Rose Cocktail
INGREDIENTS
For The Cocktail
50ml vodka
50ml rhubarb juice
50ml egg white
20ml lemon juice
25ml rose syrup
8 ice cubes for shaking
For The Rose Sherbet
50g rose sugar
5g citric acid
Makes one 6oz/17.5cl
martini glass
1. To make the rose sherbet, combine the ingredients in a blender and blitz to a fine powder.
2. To make the cocktail add the vodka, juices, egg white and rose syrup to a cocktail shaker and vigorously shake for ten seconds.
3. Open the shaker, add the ice cubes and shake again until the shaker tin has frosted on the outside.
4. Strain the cocktail in to a martini glass and dust the top with rose sherbet.
