Vanilla Curd with Rhubarb and Pomegranate: Chef Pieter Bosters' Signature Recipe

Renowned Chef Pieter Bosters from restaurant Mijn Keuken shares his refined take on vanilla curd, a creamy delight infused with fresh rhubarb and pomegranate.

Ingredients for the vanilla curd
Serves 4

• 1 L full-fat yogurt
• 1 dl stored, unsweetened cream
• marrow of 1 Vanilla Beans Bourbon Madagascar (vanilla pod)
• 1 tbsp Cape Lemon &Pomegranate Splash (lemon-pomegranate vinaigrette)
• powdered sugar to taste
• 200 g peeled rhubarb, diced
• grenadine
• 2 pomegranates

Crumble ingredients

• 100 g flour
• 100 g butter
• 100 g icing sugar (extra for dusting)
• 100 g almond powder

Preparing the curd
Drain the yogurt in a cheesecloth for 1 day ahead. Blend the hung yogurt with the stored cream, vanilla marrow, Cape Lemon &Pomegranate Splash, and powdered sugar to taste. Boil the diced rhubarb for 10 minutes in water with a dash of grenadine. Halve the pomegranates and extract the seeds.

Preparing the crumble
Mix all ingredients by hand into a smooth dough and refrigerate, covered, for 2 hours. Crumble into coarse pieces and bake on a baking mat in a preheated 160°C oven for 8 minutes. Cool and dust with icing sugar.

To serve
Fold the rhubarb and pomegranate seeds into the curd. Divide among 4 elegant dishes and top with crumble.

Serving suggestion
Pair with a scoop of vanilla ice cream.

Recipe and image courtesy of Oil &Vinegar