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Rhubarb Baked Alaska Recipe by Gearoid Lynch of the Olde Post Inn

Having been diagnosed as a Coeliac in 2012, I had to renew my approach towards cooking. With gluten being a main ingredient in so many products, I was left with little option other than to devise ways around this through working on recipes with ingredient replacement. Through trying, testing and tweaking in The Olde Post Inn kitchen, I have never had to compromise on the taste or quality on everyday favourites. At the moment, I’m really excited to be working on my coeliac friendly book with Gill & MacMillan which will be on shelves in Spring 2016.

This is another staple in The Olde Post Kitchen that goes down like an Alaskan snow storm with diners. A bag of regular from-the-shelf gluten free flour will be perfect for this pastry, I really believe that the simpler you keep things in the kitchen when preparing delicious dishes, the more you can enjoy them!

Sponge (yields 2 Swiss roll tins)
300g whole egg
185g caster sugar
1 tsp vanilla essence
150g gluten free flour
40g corn flour

Method
1. Using a grease free bowl whisk egg, essence, and sugar until ribbon stage
2. Sieve dry ingredients together and gently fold into egg mixture
3. Pour onto greased Swiss roll tin and bake at 180◦C for 25mins

Meringue
100g egg whites
150g caster sugar

Method
1. Whisk egg whites to peak stage
2. Gradually add sugar and whisk to a glossy finish

Rhubarb
450g rhubarb
450g stock syrup (450g sugar & 600ml water, ½ lemon)

Method
1. Dissolve sugar in water, and boil for 2 minutes
2. Cut Rhubarb in to 1” pieces and cover with syrup, bring to the boil and simmer for 1 minute. Note to not overcook, it must retain its shape

Assembly
1. Using a 3” cutter, cut out circles of sponge, and cut in two
2. Spoon rhubarb mixture over sponge ensuring it is well moistened
3. Scoop vanilla ice cream on top (note it is recommended to pre-ball your ice cream and have ready for use from the freezer)
4. Pipe meringue over the ice cream and sponge. Ensure it is totally covered with meringue
5. Dust with icing sugar and bake at 180◦C for 1-2 minutes
6. Serve immediately

Olde Post3Less than an hour from Dublin and just minutes from Cavan town, Head Chef and Owner Gearoid Lynch runs the award-winning fine-dining restaurant and Guest House ‘The Olde Post Inn’ alongside his wife Tara. Renowned for its fine food, genuine hospitality and luxurious surroundings, The Olde Post Inn is steadfastly becoming one of Ireland’s favourite fine-dining venues. Ideally nestled in the picturesque hamlet of Cloverhill, guests can soak up the atmosphere of the Old Post building which dates back to the 1800s.

Having begun his training in Killybegs Tourism College, Gearoid went on to work in some of Ireland’s most esteemed Michelin starred food venues such as Thornton’s Restaurant in Dublin and Pied a Tere of London. He also trained under John Howard of the elusive Le Coq Hardi restaurant in Dublin and spent time in Le Lister of Luxembourg.

Gearoid is passionate about genuinely championing local food producers and their ingredients are used throughout menus at the restaurant. The majority of produce used in The Olde Post Inn is sourced from within a ten-mile radius of the restaurant.

theoldepostinn.com

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