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Cook this: Baked sagamité custard, poached rhubarb and yogurt sorbet from Wildness

Cook this: Baked sagamité custard, poached rhubarb and yogurt sorbet from Wildness
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Make the yogurt sorbet: Place all the ingredients in a blender and blend until the sugar dissolves. Churn according to your ice cream machine’s instructions.

Make the poached rhubarb: Preheat a water bath with an immersion circulator to 144°F (62°C). Clean and peel the rhubarb, then cut it into lengths to fit your sous vide bag. Pour in the simple syrup and reserved rhubarb peelings and seal. Cook in the prepared water bath for 15 minutes. Transfer to an ice bath.

Make the custard: Preheat the oven to 350°F (175°C). Spray an 18 x 26-inch (45 x 66-cm) baking sheet with spray oil and dust with icing sugar.

Put the cream, vanilla bean, and lemon peel into a saucepan and heat gently to scald the cream. Meanwhile, in a bowl, whisk together the eggs, yolks, sugar and salt. Stir the hot liquid into the eggs to temper the eggs. Strain the mixture, then stir in the rum and sagamité. Pour the custard into the prepared baking sheet and bake for 20 minutes, until golden brown and the custard is set. Let the custard cool before dressing and serving.

When you are ready to the dress the custard, thinly slice the rhubarb and place it on the custard in a pretty pattern. Quenelle (see note) the yogurt sorbet in the centre.

Serves: 32

Note: A quenelle is shaped like a smooth rugby ball. Form them using a single spoon or two; there are helpful video tutorials online.
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