Rhubarb and Custard with Parmesan Grisini

Serves 4




Rhubarb Jam:

200g fresh rhubarb

100g sugar

100ml white wine vinegar

1/2tsp red food colouring

1tsp cinnamon

100ml water



200ml cream

100g parmesan/pecorino

200ml milk

pinch of salt

1 bay leaf

sprig of thyme

1 garlic clove

100ml chicken stock




Rhubard Jam:

Dice your fresh rhubarb into equal size pieces. Add your sugar vinegar, water, and cinnamon into a pot and bring to the boil. Add your rhubarb, cover with a lid and slowly cook over a medium heat. After 30min, remove the lid, add your food colouring and reduce until nice and thick. Blend with a stick blender. Put to one side.


Custard: Add all the ingredients into a pot and bring to the boil. Take off the heat, cover with a lid and leave for one hour to infuse all the flavours. Once infused strain the liquid into a gas gun. Add one gas charger to the canister and use when required.

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