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Recipe Detail Page
Rhubarb Bavarian with Maple Biscuits and Wine Sauce
Spring 2005
The pink Bavarian cream looks delightful with the ruby red sauce. Although Paganelli gave us this recipe for the biscuits - which are made with flour and butter, like puff pastry - he suggested packaged puff pastry as a substitute.
Makes 12 biscuits
Biscuits
½ pkg approx. 8 oz (250g ) frozen puff pastry, thawed
¼ cup (50 mL) sugar
1 tbsp (15 mL) maple syrup
1. Preheat oven to 450ºF (230ºC).
2. Place puff pastry on a lightly floured surface and roll out thinly into a square. Sprinkle sugar over centre of the pastry, and fold in all four corners to meet in the middle. Press down lightly. Fold pastry in half by bringing the right side over to meet the left side (like a book) and press again.
3. Place dough on a cookie sheet, cover with plastic wrap and place in the freezer for 30 minutes, or until firm.
4. Brush pastry with maple syrup and cut from the short side (the width) into 1/4-inch wide (1-cm) strips. Place strips on a parchment-lined baking sheet, at least 3-inches (8-cm) apart. Bake for 6 minutes, turn over and bake for 4 minutes more, or until golden. Watch to make sure maple syrup does not burn.
Makes 12 biscuits
Wine Sauce
1½ cups (375 mL) Barolo wine
½ cup (125 mL) granulated sugar
1. In a saucepan combine wine and sugar. Bring to a boil over medium-high heat and cook 10 minutes, or until thickened slightly and reduced by half.
Makes about ¾ cup (175 mL)
Bavarian Cream
4 cups (1 L) rhubarb cut into 1-inch (2.5-cm) pieces
2/3 cup (150 mL) sugar
1 tbsp (15 mL) lemon juice
¾ cup (175 mL) water
2 cups (500 mL) whipping cream
1½ tbsp (22 mL) powdered gelatine
1. Combine rhubarb, sugar, lemon juice and ¼ cup (50 mL) water in a large skillet. Cook over medium heat for 8 to 10 minutes, or until the rhubarb is cooked and beginning to fall apart. Cool.
2. Place cooled mixture in a food processor and purée until smooth. Set aside in a mixing bowl.
3. Whip cream with an electric mixer in a separate bowl until it holds stiff peaks. Set aside.
4. Place remaining ½ cup (125 mL) cold water in a small pot, and sprinkle the gelatine over the water. Cook over low heat, stirring occasionally until the gelatine dissolves.
5. Stir gelatine into rhubarb mixture, and then fold in whipped cream. Spoon mixture into a plastic wrap-lined loaf pan or other greased mould, and smooth top. Refrigerate for 2 hours or until set. Turn out onto platter.
6. To serve, spoon some of the wine sauce onto each plate, top with a slice of Bavarian and a biscuit.
Serves 4 to 6
