{"id":26207,"date":"2015-03-16T20:12:59","date_gmt":"2015-03-16T19:12:59","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=26207"},"modified":"2015-03-16T22:29:07","modified_gmt":"2015-03-16T21:29:07","slug":"raymond-blancs-rhubarb-and-custard-recipe-on-kew-on-a-plate","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/26207\/raymond-blancs-rhubarb-and-custard-recipe-on-kew-on-a-plate\/","title":{"rendered":"Raymond Blanc&#8217;s rhubarb and custard recipe on Kew on a Plate"},"content":{"rendered":"<p>Raymond Blanc make a delicious rhubarb and custard dessert that is ideal for springtime meal on Kew on a Plate.<\/p>\n<p>Raymond says; &#8220;This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb.&#8221;<\/p>\n<p>The ingredients for the dried rhubarb crisp are: 1 rhubarb stick, 20g caster sugar and 2 tsp grenadine syrup.<\/p>\n<p>To macerate and cook the rhubarb: 450g rhubarb, cut into 1cm pieces and 45g caster sugar.<\/p>\n<p>For the jelly: 2 thin slices fresh root ginger and 1\u00bd gelatine leaves, softened in cold water and drained.<\/p>\n<p>For the custard, 150ml whipping cream, 150ml milk, 100g caster sugar, 2 tsp vanilla pur\u00e9e or good-quality vanilla extract, 6 egg yolks and 1 gelatine leaf, softened in cold water and drained.<\/p>\n<p>For the honeycomb: 35g clear honey, 70g liquid glucose, 200g caster sugar and 20g bicarbonate of soda.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/03\/rhubarb-and-custard.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/03\/rhubarb-and-custard.png\" alt=\"\" title=\"rhubarb and custard\" width=\"570\" height=\"348\" class=\"aligncenter size-full wp-image-26224\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/03\/rhubarb-and-custard.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/03\/rhubarb-and-custard-300x183.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><br \/>\n<script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Raymond Blanc make a delicious rhubarb and custard dessert that is ideal for springtime meal on Kew on a Plate. Raymond says; &#8220;This \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/26207\/raymond-blancs-rhubarb-and-custard-recipe-on-kew-on-a-plate\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":26224,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,113],"class_list":["post-26207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-raymond-blanc"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/03\/rhubarb-and-custard.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/26207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=26207"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/26207\/revisions"}],"predecessor-version":[{"id":26225,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/26207\/revisions\/26225"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/26224"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=26207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=26207"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=26207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}