Recipe of the month

RHUBARB FLOWER

Recipe for 3 entremets of 6 portions.

NUT CRUNCH

• Butter, softened 91 g
• Raw "unrefined’ sugar" 71 g
• Salt 0.65 g
• Nuts, crushed (23 g pumpkin seeds, 23 g whole almonds and 23 g pistachios) 69 g
• Flour T55 48 g
• Almond TPT (20% almond powder, 50% icing sugar) 70 g
• Strawberry powder 10 g
• Feuilletine 39 g
• Butter, softened 74 g
• Cocoa butter 10 g
• White chocolate as nec.

Mix 91 g softened butter with raw sugar and salt. Once mixed together, add flour, TPT and feuilletine. Sprinkle onto baking trays and bake at 150°C for 15-20 minutes. Leave to cool and add melted cocoa butter before spreading 150 g into each stencil. Refrigerate to set before brushing a thin layer of white chocolate on the bottom to seal.

BABA BRIOCHE

• Fresh yeast 10 g
• Eggs 102 g
• Salt 4 g
• Caster sugar 21 g
• Flour 170 g
• Cream 35% fat 5 g
• Butter 85 g

Dilute yeast with eggs. Add salt, sugar and flour. Mix on 1st speed for 1 minute before mixing on 3rd speed. Add cream and mix on 3rd speed for 4 minutes. Add remaining butter and finish to mix to form a smooth dough. Ensure that the final mixing temperature is not over 25°C. Weigh 150 g and form a disc in a 16 cm diameter and 4.5 cm high. Prove at 27°C maximum for 1h30. Bake at 150°C for 45 minutes with steam.

HERB SYRUP

• Water 345 g
• Crystal sugar 175 g
• Xanthan gum 2 g
• Lime puree 90 g
• Lime zest 2 g
• Basil leaves 5 g
• Mint leaves 8 g
• Tarragon leaves 3 g

Heat water and sugar to 60°C. Add xanthan with the lime puree, zest and herbs. Blend and leave to infuse for 30 minutes, covered. Use at 40°C to soak babas.

STRAWBERRY-RHUBARB COMPOTE

• Rhubarb puree 336 g
• Invert sugar 26 g
• Caster sugar 38 g
• Frozen wild strawberries 254 g
• Pectin 325NH95 12.4 g
• Agar-agar 1.9 g

Heat puree with invert sugar to 40°C. Mix sugar with agar and pectin. Gradually pour onto previous mixture and boil. Add wild strawberries and pour 130 g per mould. Use remaining mixture to stick sponge to crunch.

TULAKALUM CHOCOALTE SPRAY

• Couverture Tulakalum 75% (Valrhona) 75 g
• Grapeseed oil 15 g

Melt couverture with oil. Spray onto frozen strawberry-rhubarb compote.

RHUBARB-STRAWBERRY CONFIT

• Rhubarb puree 230 g
• Strawberry puree 116 g
• Dextrose 13.8 g
• Pectin 325NH95 2.85 g
• Agar-agar 1.65 g
• Lime juice 9 g

Heat purees to 40°C. Add dextrose, pectin and agar mixed together and bring to the boil. Add lime juice and cool before pouring 100 g per mould, adding frozen, sprayed compote.

FROMAGE BLANC MOUSSE

• Water 21 g
• Caster sugar 81 g
• Egg yolks 42 g
• Gelatin mass 76 g
• Fromage blanc 20% 273 g
• Cream 35% fat 305 g

Heat water with sugar to 120°C before pouring onto yolks. Whip to cool to 30°C. Heat ¼ fromage blanc and add melted gelatin mass before adding remaining fromage blanc. Whip cream before folding cooled pâte à bombe and whipped cream. Pipe 230 g into each mould.

RHUBARB SYRUP

• Caster sugar 1,350 g
• Water 500 g
• Rhubarb puree 500 g
• Sour cherry puree 150 g
• Rhubarb 1,000 g

Cut rhubarb into lengths and set aside. Heat remaining ingredients to 60°C and pour onto rhubarb lengths and refrigerating to cool overnight.

RHUBARB CAVIAR

• Rhubarb syrup 350 g
• Agar-agar 4 g
• Rapeseed oil 500 g

Cool oil to 3°C and boil rhubarb syrup with agar. Fill into a sauce bottle and pipe drops into the cold oil. Rinse pearls in cold water before use.

ASSEMBLY

Spread crunch into stencils and cool. Spread rhubarb compote onto crunch with a stencil and place soaked baba onto compote to also stick the sponge. Pipe again with a stencil and stick insert before blast freezing. Pipe mousse into mould and place crunch/sponge insert. Stick poached rhubarb lengths and glaze with neutral glaze. With a ring, place caviar pearls and finish with fresh microherbs.