dessert - rhubarb marshmallow with ginger jelly and sweet wine granite

7/31/2019 Dessert - Rhubarb Marshmallow With Ginger Jelly and Sweet Wine Granite

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Rhubarb Marshmallow with ginger jelly and sweet wine granite

Rhubarb poaching liquor

Pink rhubarb 1k

Water 800g

Caster sugar 300g

Vanilla pods 1

1. Peel and cut the rhubarb into 4cm batons2. Place all the ingredients into a large flat

bottomed pan and bring to a light boil.

3. Reduce heat to minimum4. Add the baton rhubarb and poach very slowly

ate 150C in the oven covered by foil, until aldente.

5. Remove from the heat and cool in a largeshallow container.

6. Reserve in fridge until required.Rhubarb puree

Take 100g poached rhubarb and blend with a touch of

poaching liquid to make a smooth puree

Genoise Blanche

Whole eggs 6

Caster sugar 300g

Strong white bread flour 300g

Ground almonds 75g

Butter melted 125g

1. Whisk the eggs and sugar together.2. Sieve the flour and almonds, and mix well.3. Machine whisk until maximum volume is achieved.4. Fold carefully into the mix, keeping maximum volume.5. Add a little mix into the melted butter and mix well, fold gently back into the mix.6. Fill loaf tin full and cook in a fan oven at 170C for 20-35 minutes.7. Check with a wooden stick, when stick remains clean remove from oven and cool on wire

racks.

8. De-mould and clingfilm when cold.9. Once cooled, remove crusts and portion sponge into 1x3cm sticks


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White wine granite

Water 250g

Caster sugar 50g

Coteaux de lyon sweet wine 150g

1. Boil 50g of the water with the sugar.2. Remove from the heat, add the remaining water.3. Mix with the wine and pass through a fine sieve.4. Strain into a large metal container.5. Freeze at -21C until frozen.6. Scape as required.

Ginger jelly

Water 50g

Rhubarb poaching liquor 140g

Caster sugar 25g

Chopped ginger 25g

Soaked gelatine leaves

1. Infuse the water, poaching liquor, sugar and the ginger for 10 minutes.2. Add the gelatine, mix well and strain through a fine sieve.3. Place into a small plastic container.4. Clingfilm, set in the fridge.

Marshmallow

Fresh egg whites 40g

Water 25g

Caster sugar 90g

Soaked gelatine leaf Small lime juiced

1. Whisk egg whites into soft peaks (start to do this when the sugar and water mix reaches116C)

2. Cook the water and sugar, when the mix reaches 121C add the soaked gelatine to thesyrup.

3. Pour the mixture onto the egg whites and whisk until cool, then add the lime juice.4. Fill domes as required.5. Scoop out the centres, fill with ginger ice cream and freeze.


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Ginger ice-cream

Egg Yolks 3 6 12

Caster sugar 30 g 125 g 250g

Vanilla essence or pod 1

Milk (use full fat) 250 mls 500ml 1l

Stem ginger in syrup 50g 100g 200g

1. Beat the egg yolks and sugar in a bowl until the sugar has dissolved but the mix is still thin.2. Add the vanilla3. Place the milk and 30g stem ginger syrup in a heavy bottomed pan and bring to the boil.4. Pour half the milk on to the egg mix and whisk until smooth.5. Pour the mix back into the pan and return to the heat.6. Stir with a wooden spoon until the mix starts to thicken and a finger pull across the back of

the spoon will hold a line.7. DO NOT ALLOW TO BOIL, it will scramble.8. As soon as the mix has thickened pour though a chinoise into a bowl and allow to cool

quickly.

9. Finely chop 20g of stem ginger and stir into the crme analgise mix. Allow to infuse.10.Turn the ice-cream.

Note you will require a stronger flavour to the crme analgise mix as it will weaken as it freezes.

Apricot sorbet

Strawberry puree 400g

Caster sugar 40g

Unsweetened natural yoghurt 40g

Lime juice 10ml

Method

1. To make the sorbet boil 100g of the puree then add the sugar and dissolve. Mix into the rest ofthe puree.

2. Whisk in the yoghurt and lime juice.3. Churn in an ice cream machine.

dessert - rhubarb marshmallow with ginger jelly and sweet wine granite

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