Sheila Benson and Sean Millar
Heat blueberries with lemon juice and remaining sugar over a medium heat and cook for two minutes or until thick and syrupy, but the berries still hold their shape. Scatter the torta with the nut mixture and drizzle over the blueberry sauce.
Just as delicious is the rhubarb and jasmine fool with lemon and sweet wine sabayon. You’ll need 800ml of pouring cream, 1 teaspoon jasmine tea and 1 vanilla bean. 12 egg yolks, 210g (7.4 oz) caster sugar, 1 ½ bunches rhubarb, trimmed and cut into 3cm pieces, 1 tablespoon lemon juice, 1 lemon and 200ml sweet white wine.
To begin, bring cream, tea, vanilla bean and seeds almost to the boil , remove from heat and leave for 20 minutes to infuse. Strain into a clean pan. Whisk 8 egg yolks and 100g (3.5 oz) sugar, until well combined, then whisk in the infused cream. With a wooden spoon stir the mixture over a low heat until its thickened enough to coat the back of the spoon. Make sure cream does not boil, as it will split. Leave to cool and then refrigerate for several hours until well chilled.
Pre heat oven to 180c. Place the rhubarb into a baking dish, scatter with 80g (2.8 oz) sugar, and cover with foil and bake for 30 minutes or until just soft, leave to cool. To assemble the fool, divide the rhubarb between 4 small glasses and top each with custard. Give glasses quick stir with a skewer to swirl the rhubarb.
Now for the sabayon (French term for whisked egg yolks and sugar). Half fill a medium sized saucepan with water and bring to a simmer, place remaining 4 eggs yolks, 30g (1 oz) sugar, lemon juice, zest and sweet wine into a heatproof bowl. Place the bowl onto the saucepan and whisk until pale and thick. Do this last minute as you want to serve straight away. Pour into four small cups or dishes and serve alongside the fool.