Steve Love uses the SAI-S02 Global SAI Paring Knife to create Rhubarb toffee pudding with gingerbread ice cream
“I couldn’t recommend the Scholarship more highly” Steve Love is full of praise for what was one of the defining moments of his career. After winning in 1997 he went to train under the inimitable Alain Ducasse in Paris, before opening, Loves Restaurant in Birmingham, picked as one of the top 100 restaurants in the UK at the National Restaurant Awards 2014. Steve won the National Chef of the Year award in 2004 and was the first chef to win both awards.
Steve uses the SAI-S02 Global SAI Paring Knife to create Rhubarb toffee pudding with gingerbread ice cream.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
Ingredients
- 125g rhubarb puree
- 100g granulated sugar
- 100g softened unsalted butter
- 2 large eggs
- 1 tsp vanilla essence
- 125g self-raising flour
- 2 large pieces candied stem ginger
- 5g bicarbonate of soda
Method
field_5489eb48522fe
