Rhubarb and pistachio dessert, Greek yoghurt sorbet

The Recipes / Dessert

Askham Hall, Cumbria

Pistachio crumble
100g butter
100g sugar
160g flour
20g pistachio paste
50g pistachio nuts

Pistachio cake
(1 large tray)
4 eggs
200g sugar
Zest of 1½ oranges
25g pistachio paste
50g blended pistachio nuts
25g plain flour
50g ground almonds
50g fresh white breadcrumbs
1½ tsp baking powder
200ml vegetable oil

Pistachio panna cotta
225ml double cream
225ml milk
40g sugar
40g roasted pistachios
20g of pistachio paste
3 gelatine leaves

Rhubarb strips, batons, and purée
5 medium sticks rhubarb
125g sugar
10 juniper berries
Few drops of grenadine

Greek yoghurt sorbet
300ml Greek yoghurt
50g sugar
Sorbet stabilizer

www.askhamhall.co.uk

Serves 8-10

Heat the oven to 160˚C. Blend the pistachio nuts (not too fine) and dice the cold butter. Crumble all the ingredients together in a bowl with your fingertips, then spread the mix evenly on parchment paper in an oven tray. Bake for 20 minutes, then let cool and break down into pieces.

Heat the oven to 180˚C. Whisk the eggs, sugar, orange zest and pistachio paste until light and fluffy. Mix the dry ingredients in a bowl. Whisk the vegetable oil into the egg mixture, then mix in the dry ingredients. Line a mould or tray (big enough so the mixture sits about 2½ cm deep) with greaseproof paper, pour in the mix and bake
for 25 minutes.

Soak the gelatine leaves in cold water. Add all other ingredients to a pan, bring to the boil while whisking to break up the pistachio paste, then take off the heat. Squeeze the water from the gelatine and add to the pan: let sit for 20 minutes to infuse then pass through a fine sieve and set in a container.

Bring the sugar, grenadine and juniper berries to the boil in 200ml of water then remove from the heat and set aside. Peel the rhubarb, cut off a few strips, bring to the boil in half the sugar liquid, and set aside. For the batons seal the rhubarb in a vacuum pack bag with the rest of the liquid and cook in a water bath at 85˚C for 10 minutes
or until just tender. Once cooked refresh in ice in the bag, then cut into batons to the desired size. Blend the rhubarb trimmings to a purée.

Dissolve the sugar in 150ml of water, let cool, then blend with the yoghurt and stabiliser. Freeze in a paco jet container and churn when needed.