Rhubarb Sorbet in a Dairy-Free Custard Cone

Makes 12 scoops & 4 cones

Ingredients

For the sorbet

  • 500g rhubarb, cut into 2.5cm chunks
  • 250g caster sugar
  • Juice and zest of 1 lemon
  • 125ml water
  • 10 drops Natural Rhubarb Flavour

For the baskets

  • 1 egg
  • 1 egg white
  • 50g golden caster sugar
  • 85g plain flour
  • 15g custard powder
  • 25g dairy-free spread
  • 2 tbsp soya milk
  • 2 tsp Natural Custard Flavour
  • Pinch salt

To decorate

  • 100g dairy-free white chocolate, broken into pieces
  • ¼ tsp Natural Custard Flavour
  • Wilton® 8 Icing Colours ─ Golden Yellow
  • 2 tbsp Pink Sugar Sprinkles
  • 2 tbsp Lemon Meringue Sugar Strands

Instructions

  1. Place the rhubarb, sugar, lemon juice and water into a medium-sized saucepan. Cook gently over a medium heat for 15-20 minutes until the sugar dissolves and the rhubarb is soft.
  2. Remove from the heat and add the lemon zest and rhubarb flavour.
  3. Leave to cool, then pure in a liquidiser or with a stick blender.
  4. Chill for at least 2 hours and preferably overnight.
  5. Fit the gelato paddle to the ice cream maker, pour in the chilled rhubarb mixture and fit the lid. Churn the sorbet for 40-50 minutes until it starts to thicken. It will have a soft texture.
  6. Scoop and serve immediately or freeze in an airtight container until needed.
  7. To make the cones, place all the cone ingredients into a bowl or blender and whisk into a smooth batter, thick enough to coat the back of a spoon. Leave the mixture to rest for 5 minutes.
  8. Preheat the cone maker. Spoon 2-3 tablespoons of mixture onto the hotplate, spread evenly and close the lid. Cook for 4-5 minutes.
  9. Lift the wafer out onto a folded tea towel and use the towel to fold it around the ice cream cone shaper. Hold in place until the cone cools and keeps its shape, then remove the cone and leave to cool completely. Repeat with the remaining mixture.
  10. To decorate, place the white chocolate, custard flavour and a tiny quantity of food colour into a bowl and melt, either in the microwave on defrost for about a minute or over a pan of simmering water. Stir until smooth.
  11. Dip each cone into the chocolate, tilting the bowl to give a good collar of chocolate, and then decorate with the sugar sprinkles and strands. Stand the cones upright in mugs or tall glasses to set.

Tip: For gluten-free cones, leave out the extra egg white and swap the plain flour for gluten-free. Any leftover chocolate not used for decoration can be drizzled into the cones.