Dessert · Season 7

Dill and Rhubarb Spider

Name: Dill and Rhubarb Spider
Yield: 6
Ingredients: 1/3 cup dill leaves; 185ml cream; 100ml milk; 3 egg yolks; 90g sugar; 60g sugar; 65ml water; 2 apples, juiced to make 200ml juice; 4 stems rhubarb trimmed into 5x9cm lengths; 1 tbsp sugar; 70g pistachios, toasted; 120g sugar; 120g sugar; 120g chopped rhubarb; 90g raspberries; 250ml water; 375ml sparkling white wine

Billie McKay

Contestant · 26 Jul 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Dill Ice Cream

1/3 cupdill leaves

185mlcream

100mlmilk

3egg yolks

90gsugar

Granita

60gsugar

65mlwater

2apples, juiced to make 200ml juice

Roasted Rhubarb

4 stemsrhubarb trimmed into 5x9cm lengths

1 tbspsugar

Pistachio Praline

70gpistachios, toasted

120gsugar

Rhubarb and Raspberry Mousse

120gsugar

120gchopped rhubarb

90graspberries

250mlwater

To Serve

375mlsparkling white wine

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkCreamSugarAppleWineRhubarbPistachioRaspberriesDillDessert

Recipe by Billie McKay, Season 7. Originally published by Network 10 on 26 Jul 2015.

Original on 10 Play ↗