
Rhubarb and Pomegranate
Molasses Creme Brulee
INGREDIENTS- 450g rhubarb, trimmed
- 2 cups (500g) thick vanilla custard
- 1 tbs pomegranate molasses
- 4 titanium-strength gelatine leaves
- 1/2 cup (110g) caster sugar
DIRECTIONS- Place rhubarb on a heatproof plate, cover and microwave on high for 31/2 minutes or until tender (it will break apart). Stand to completely cool.
- Transfer to a blender with custard and molasses, and whiz until well combined.
- Meanwhile, soak gelatine in cold water for 5 minutes or until softened. Squeeze out excess liquid and transfer to a small frypan over low heat. Cook, swirling the pan occasionally, until gelatine is melted. Add melted gelatine to rhubarb mixture and whiz until well combined. Divide rhubarb mixture among four 1-cup (250ml) heatproof dishes and chill for 3 hours or until set.