Rhubarb, Artichoke and Oats

Method

1. Cook artichokes in milk and cream, blend until smooth then pass through a fine sieve.
2. Whisk the eggs and sugar together, add artichoke puree.
3. Place in a double boil and cook until 82°C or coating the back of the spoon.
4. Allow to cool then churn in an ice cream machine to manufactures instructions.

1. Whisk egg yolks and 2 tblspn sugar together, bring milk and cream to the boil.
2. Add to egg mix and cook as with ice cream.
3. Once cooked add gelatine and fold in rhubarb puree.
4. Whisk egg whites in bowl, add sugar, glucose and water into a pot and bring to 121°C pour slowly of egg whites whilst continually mixing on high.
5. Once both mixes have cooled fold together. Set in a tray in fridge then cut to desired size.

1. Place sugar water and butter in to a pot and bring to 150°C , add oats then pour onto a tray to cool.
2. Blend until fine.

1. Artichoke chips and muesli