Millefoglie With Grappa Cream And Rhubarb Recipes

Steps:

• Make custard:
• Bring 2 cups milk with salt to a boil in a 3-quart heavy saucepan. Meanwhile, whisk together yolks, sugar, flour, cornstarch, and remaining 1/4 cup milk in a bowl. Add one third of hot milk to yolk mixture in a slow stream, whisking, then add to milk remaining in saucepan, whisking.
• Bring custard to a boil over moderate heat, whisking, and boil, whisking, 2 minutes. Remove from heat and stir in butter until melted, then stir in grappa. Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, at least 1 hour.
• Cook rhubarb while custard chills:
• Simmer rhubarb, water, sugar, and grappa in cleaned 3-quart heavy saucepan, uncovered, stirring gently once or twice, until rhubarb is tender but not falling apart, about 4 minutes. Set pan in a bowl of ice and cold water and let stand 2 minutes to stop cooking.
• Slowly pour rhubarb mixture into a sieve set over a bowl. Return syrup to saucepan, reserving rhubarb, and boil until reduced to about 1/2 cup, about 10 minutes. Keep rhubarb and syrup, covered, at room temperature until ready to use.
• Prepare pastry while rhubarb cooks:
• Preheat oven to 400°F.
• Unfold 1 puff pastry sheet and gently roll out into a 14-inch square with a rolling pin on a lightly floured surface. Transfer to a buttered large baking sheet and prick all over with a fork. Repeat with remaining sheet.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pastry is puffed and golden, about 15 minutes total. Cool on baking sheets on racks.
• Trim edges of pastry with a large serrated knife. Cut each sheet into 12 (3-inch) squares and break pastry scraps into small shards.
• Assemble millefoglie:
• Beat cream (for custard) in a bowl with an electric mixer until it just holds soft peaks. Whisk custard to loosen, then fold in whipped cream gently but thoroughly.
• Dollop 2 rounded tablespoons of grappa cream on each of 8 dessert plates and top with half of rhubarb. Cover cream and rhubarb on each plate with a pastry square. Make another layer with remaining grappa cream, rhubarb, and pastry squares, then top with pastry shards. Sift confectioners sugar evenly over each serving and drizzle with syrup.

Steps:

• Combine rhubarb, sugar, water & strawberries in a pan.
• Bring to a boil, reducing for 10-15 minutes, stirring.
• Add marshmallows and lemon juice and cook until marshmallows are melted.
• Put mixture into a large mixing bowl and refrigerate at least 4 hours.
• In chilled bowl, beat whipping cream to soft peaks.
• Fold into the fruit.
• Add food coloring to make a soft pink color.
• Put into ice cream maker and mix.
• Freeze at least 4 hours.

Steps:

• In a large saucepan, combine rhubarb and 1/2 cup sugar.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer until rhubarb is very soft and forms a sauce, 6-8 minutes.
• Pour into a bowl and refrigerate until cold, about 2 hours.
• In a food processor, combine frozen strawberries, 1/2 cup sugar and lemon juice.
• Process strawberries until finely chopped, but still frozen.
• With motor running, pour in cream.
• Process until creamy, but still frozen, scraping frequently.
• Spoon ice cream into a large bowl.
• Fold in rhubarb sauce just until combined, with streaks of rhubarb remaining.
• Freeze until firm, 2 hours or overnight.
• If frozen overnight, let stand at room temperature 15 minutes or until soft enough to scoop.