Leek and Kale Veggie Lasagna
A twist on a classic
- 50 minutes
- Serves 4
4.5 hours
Serves 8
What you'll need…
- 400ml double cream
- 360g blocks white chocolate, chopped
- 2 eggs, lightly beaten
- 1 Bunche of Groobarbs rhubarb
- 5g agar agar or 6 sheets/ leafs gelatine
- 200ml Dunham massy apple juice
The method
1
Add white chocolate and cream to a large saucepan and gently heat while storing until the mix has reached 70c in a large bowl beat your eggs then poor your hot chocolate cream mix over eggs and whisk until completely combined
2
Line a 16cm tart case with baking paper making sure there are no gaps ( if you don’t have a tart tin any oven proof dish will be fine.
3
Bake at 160c for 25 minutes allow to cool then into the fridge to set for at least 4 hours
4
Take your rhubarb and roughly chop place in to a sauce pan with apple juice and gently cook until complex soft , transfer to a blender and add your agar or gelatine ( if you are using gelatine you will need to soak in cold water for 5 minutes before you use.
5
Using a ladle, carefully spoon your hot rhubarb jelly mix onto the tart to form a fruity layer on top
Recipe by Jake Boyce, Head Chef at the Field Kitchen
