See Also: Rhubarb compote with Alfonso mango, vanilla ice cream and nutmeg(recipes)
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Rhubarb compote with Alfonso mango, vanilla ice cream and nutmeg (recipes) and renal osteodystrophy (medicine)


Rhubarb compote with Alfonso mango, vanilla ice cream and nutmeg (recipes)






Serves 4



Preparation time

1-2 hours



Cooking time

30 mins to 1 hour

















Ingredients



For the sablé biscuits125g/4½oz icing sugar, sifted125g/4½oz unsalted butter2 vanilla pods, split lengthways and seeds scraped out250g/9oz plain flour, plus extra for dustingpinch salt 2 free-range eggs100ml/3½fl oz double creamFor the vanilla ice cream600ml/1 pint 2fl oz double cream300ml/10½fl oz milk2 vanilla pods, split lengthways and seeds scraped out4 free-range egg yolks175g/6oz caster sugarpinch freshly grated nutmegFor the rhubarb300g/10½oz sugar 300ml/10fl oz watersprig rosemary300g/10½oz rhubarb, cut into batonssplash grenadine3 Alfonso mangoes, peeled, stoned and sliced freshly grated nutmeg, to finish



Method



1. Preheat the oven to 120C/225F/Gas½. 2. First make the dough for the biscuits. Place the icing sugar, butter, vanilla seeds, flour and salt in a bowl and rub together using your fingers. Add the eggs and stir in the cream. Cover with cling Film and chill.3. Meanwhile, make the vanilla ice cream. Put the cream and milk in a pan and scrape in the seeds from the vanilla pods; add the pods too. Bring to a gentle simmer. 4. In a bowl set over a pan of boiling water (but not touching the water), whisk the egg yolks with the sugar until pale and fluffy. Pour the hot cream mixture over the egg mixture, whisking constantly.5. Pass the mixture through a sieve into a bowl set over iced water to cool. Once cooled, add the grated nutmeg. Churn in an ice cream machine to make ice cream. 6. For the biscuits, roll out the biscuit dough on a floured surface and cut into 9-10cm/3½-4in rounds using a metal chefs' ring. Place on a Baking tray lined with non-stick silicone paper and bake for 12-14 minutes or until golden. 7. Remove and allow to cool on a wire rack. (You will make more biscuits than you need for four servings; the rest can be kept in an airtight tin for 2-3 days.)8. For the rhubarb, make a stock syrup by heating the sugar and water, stirring to dissolve the sugar. Add the rosemary and cook for 8-10 minutes or until syrupy. 9. Add the rhubarb pieces and grenadine and cook over a low heat for 5-6 minutes or until just tender. Remove from the heat and leave to cool. 10. To serve, place a sablé biscuit on each serving plate. Place the metal chefs' ring used to cut the biscuits on top and spoon the drained rhubarb inside. Arrange the mango slices on the rhubarb in a circular pattern, then remove the chefs' ring and top with quenelles of ice cream. Dust with grated nutmeg.



renal osteodystrophy (medicine)


renal osteodystrophy
Generalised changes in the bone which resemble osteomalacia and rickets, occurring in those with chronic renal failure.