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Rhubarb Ice Cream in a Chocolate Cup

500 ml (1 pint) milk
150 g (6 oz) caster sugar
8 egg yolks
250 ml (1/2 pint) roasted and pureed rhubarb pulp

melted chocolate to garnish the plates
5 tablespoons whipped cream
5 tablespoons drained cooked rhubarb pieces, cooled
4 prepared chocolate cups
a little rhubarb juice
Almond cookies to accompany

Heat the milk. Beat egg yolks and caster sugar until white and
creamy. Add 1/3 of hot milk to egg yolk and then transfer to
remaining milk and cook out by whisking continuously over a low
heat until it coats the back of a spoon. Strain, cool, mix in
rhubarb puree and churn in ice cream machine until set.

Use the melted chocolate to pipe triangle or star designs onto 4
serving plates; set aside. Combine the whipped cream, chopped apple
and rhubarb pieces, folding together gently. Taste for sweetness
and add extra caster sugar if necessary. Fill the chocolate cups
with this mixture and set a scoop of the rhubarb ice cream on top.
Set inside the piped chocolate design and decorate in any desired
way - a single strawberry fan might be all that is required - and
lightly spoon around some of the remaining rhubarb juice. Serve
with crisp biscuits such as almond cookies.


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