Photo: Massimo Adami
Rhubarb and strawberries, rapeseed oil pastille with Stilton, port and black pepper
19 ingredients
1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
105
Calories
1g
Protein
1g
Fat
26g
Carbs
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Rhubarb | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14¼oz strawberries, hulled
- , to taste caster sugar
- 12 small strawberries, thinly sliced
- 5 stems forced rhubarb
- 40g/1½oz caster sugar
- 1 small piece ciabatta
- stock syrup (made with one part liquid glucose
- freshly ground black pepper
- 1 x 750ml/26½fl oz bottle port
- or liquid glucose, to taste caster sugar
- 100ml/3½fl oz water
- 100g/3½oz Isomalt (or similar sugar
- 20g/¾oz powdered glucose
- 1½ leaves gelatine
- 190g/6¾oz rapeseed oil
- 2 tbsp caster sugar
- 2 tbsp citric acid (available from specialist cooking suppliers)
- 100g/3½oz Cropwell Bishop Stilton
- baby basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes