Name: Pain Perdu, Spiced Ricotta and Poached Rhubarb
Cook time: 11 h
Total time: 11 h
Yield: Serves 4-6
Ingredients: ½ vanilla bean; 500 grams full cream milk; 250 grams water; 3 cups full cream milk; 1 loaf day-old brioche (I left the crusts on, but they should be cut off if using a square loaf), sliced 2 cm thick; 1 cinnamon stick; zest of 1 orange, cut with a peeler; approx. ¼ cup caster sugar; baby mint (optional); ghee (clarified butter); 50 grams grenadine; 200 grams rhubarb; 60 grams caster sugar; 60 grams orange blossom; squeeze of lemon juice; 360 grams whole eggs; ½ vanilla pod, seeds scraped out; 1 cup cream; ½ cup buttermilk; 100 grams sugar

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
11 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

I love this dish—and not just because it’s so easy! The sweetness and texture of the pain perdu, the tartness of the rhubarb and the subtle flavours of the ricotta make this a beautifully balanced dessert that is great for winter. Poached quinces work just as well as rhubarb in this recipe, and you can make the ricotta to whatever flavours you like.