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Kevin MacGillivray

Chef

Award winning Chef Kevin MacGillivray was until recently the head chef at the 3AA rosette Castleton House Hotel. Prior to this he was Director for EatScotland.
 

Rhubarb soup with berries, crème fraîche, basil and a lychee sorbet

Kevin MacGillivray: Chef

This fruit soup makes the most of seasonal fruit and berries and is healthy and light. It can be served as a dessert or as a palette cleansing dish between courses.

Ingredients: serves 4

Rhubarb soup:
  • 450g rhubarb
  • Juice of 1orange
  • Juice of 1 lime
  • 2 tbsp light rum
  • 1 tbsp honey
  • Pinch of ground ginger

Lychee sorbet:
  • 200g caster sugar
  • 25ml liquid glucose
  • 250ml water
  • 1kg fresh lychees skinned and stoned
  • Juice of ½ a lemon
Garnish:
  • 100 ml crème fraîche
  • 1 sprig of basil
  • 12 blueberries
  • 12 raspberries
  • 12 blackberries
 
Method:

Rhubarb soup:
  1. Poach the rhubarb then liquidise it.
  2. Mix the rhubarb puree with the juice of the orange and lime and the rum and add the honey and ginger to the mixture.
Lychee sorbet:
  1. Put the water, sugar and glucose in a pan and bring to the boil. Simmer to make a syrup. Leave to cool.
  2. Liquidise the lychees with the syrup and strain through a fine sieve. Add the lemon juice to taste.
  3. Freeze in an ice cream machine and make according to the manufacturer's instructions. Alternatively put the mixture into a plastic container and place lid over it.
  4. Leave in the freezer checking and stirring the mixture periodically to create sorbet consistency.
Serve:

Pour the rhubarb soup into serving bowls and decorate with the berries. Add a dollop of the lychee sorbet to the centre of each dish and place sprig of basil to the top. Add crème fraîche if desired.
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