Rhubarb Parfaits with Raspberry Coulis

Cook Time 1 hour plus chilling

Servings makes 10

Ingredients

Rhubarb Compote

150g rhubarb, washed and chopped

75g caster sugar

1 tsp vanilla bean paste 

Parfait

125g sugar

4 egg yolks

120ml thickened cream, whipped 

Raspberry Coulis

250g raspberries, plus extra to garnish

100g sugar

Method

For the coulis, place the raspberries, sugar and a few tablespoons of water into a saucepan and bring to a boil. Turn the heat off and use a stick blender to puree into a coulis. Strain and set aside in the fridge.

For the parfait, start by making a rhubarb compote. Place the rhubarb in a saucepan with 125g sugar, vanilla and ¼ cup of water. Cook over a low heat with the lid on for about 15-20 minutes until the rhubarb breaks down and is soft. Cool and blend until smooth.

Make a sugar syrup by adding the 125g sugar and 100ml of water in a saucepan and bring to a boil for 1 minute and then let it cool.

Place the egg yolks and the sugar syrup into a bowl that fits over a pot of simmering water (a bain marie). Over low heat, whisk the mixture until it thickens, doubles in size and forms a sort of ribbon texture when the whisk is lifted out (this will take about 8 to 10 minutes).

Remove from heat and cool the mixture by continuing to whisk.

Fold the rhubarb compote through the egg mixture then delicately fold in the chilled whipped cream. Divide the mixture into half-cup capacity moulds or any ramequins of your choice. Freeze for at least 4 hours or even better overnight until completely frozen.

To serve, pour some of the raspberry coulis on top of the parfaits and add a few raspberries for decoration.