White Asparagus and Rhubarb Cobbler with Buttermilk Ice
From deliathecrone 15 years agoIngredients
- buttermilk Ice: shopping list
- (Yield: 1 quart ice cream) shopping list
- 1 cup milk shopping list
- 1 cup sugar shopping list
- 1 vanilla bean shopping list
- 11 egg yolks shopping list
- 1 pint buttermilk shopping list
- Pinch of salt shopping list
- Streusel: shopping list
- ½ cup granulated sugar shopping list
- 6 Tablespoons unsalted butter shopping list
- ½ teaspoon cinnamon shopping list
- 4 Tablespoons all-purpose flour shopping list
- 1 teaspoon vanilla shopping list
- John's Dough: shopping list
- (Yield: 8 (3½-inch) pie shells) shopping list
- 1½ cup flour shopping list
- 2 Tablespoons confectioner’s sugar shopping list
- 1/8 teaspoon salt shopping list
- 10 Tablespoons unsalted butter, chilled shopping list
- 4 Tablespoons milk, cold shopping list
- Cobbler Filling: shopping list
- 3 quarts water shopping list
- 3 quarts sugar shopping list
- 18 spears jumbo white asparagus, peeled and diced shopping list
- 6 large stalks rhubarb, peeled and diced shopping list
- 1 teaspoon flour shopping list
- 1 teaspoon melted butter shopping list
- ½ cup lemon juice shopping list
- 1 pinch finely grated lemon zest shopping list
- 1 egg, lightly scrambled shopping list
How to make it
- For Buttermilk Ice Cream:
- Bring milk, sugar and vanilla bean to a boil. Remove from heat. Strain the mixture to remove the vanilla bean.
- Whisk the yolks to break them up and then whisk a little bit of the hot liquid into the yolks.
- Add remaining hot liquid, then the buttermilk and salt while continuing to whisk.
- Place the mixture in a large bowl and whisk over a double boiler until it reaches the ribbon stage. (The mixture will start to froth and separate, then re-combine).
- Cool over an ice bath while whisking.
- Turn mixture in an ice cream machine according to manufacturer’s instructions.
- For Streusel:
- In a mixing bowl blend together the granulated sugar and unsalted butter until the mixture is light and airy.
- Add the cinnamon, flour and vanilla and mix slowly until well combined and still crumbly.
- For John's Dough:
- In a mixing bowl blend together the flour, sugar and salt by hand until well combined.
- Add the chilled butter. Using a fork or a pastry cutter, cut the butter into the dry ingredients until the mixture takes the appearance of cornmeal.
- Slowly add the cold milk to the mixture, working the liquid into the mixture.
- Mix carefully by hand, and working no longer than 1 minute, form the dough into a ball.
- Wrap the dough in plastic and refrigerate for 30 minutes before using.
- Preheat oven to 400ºF.
- Take the dough from the refrigerator and roll it out.
- Cut it into 5½-inch rounds and fit them into well-buttered and floured 3½-inch tart shells.
- Line the inside of each tart with a piece of aluminum foil and fill with dried beans or rice to weigh down the dough.
- Place the tart shells into the oven and bake for 10-12 minutes. Remove the tarts from the oven and allow them to cool before removing from the mold.
- Reserve for later use.
- For Cobbler Filling:
- Bring water and sugar to a boil and reduce to a simmer.
- Add in the diced asparagus and rhubarb to the poaching liquid and cook until tender, about 8 minutes.
- Remove and cool the asparagus and rhubarb and reduce the poaching liquid to a syrup. Reserve.
- Place the rhubarb and asparagus pieces in a large bowl and combine with the flour, melted butter, lemon juice, lemon zest and egg.
- To Assemble and Serve:
- Preheat oven to 350ºF.
- Generously fill the tart shells with the rhubarb and asparagus mixture, then top with the streusel.
- Bake the tarts for 10-12 minutes, until the crust is browned and the filling is hot through.
- Scoop the ice cream on top of the cobbler, then drizzle with the syrup.
Chef John Besh
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