A Christmas Party CocktailDownload
Preparation Time15 minutes
Bring the water and sugar to the boil and add the vanilla pod.
Remove from the stove and add rhubarb.
Leave the rhubarb in the syrup until just poached, then drain off the syrup (reserving both).
Chill the syrup and if too sweet, add a little water.
Combine the custard and milk in an espuma with a ‘cream’ cartridge.
Serve the syrup with a custard foam.
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