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Recipe: Rhubarb, Blood Orange Sorbet and Nyetimber Jelly

Ingredients:

Rhubarb Consomme

2kg frozen rhubarb

200g icing sugar

Rhubarb Poaching Syrup

700g grenadine

45g Sugar

20g orange juice

50g rhubarb consommé

Rhubarb Puree  

4kg Rhubarb

100ml rhubarb poaching syrup

Poached Rhubarb

3kg rhubarb

Rhubarb consommé

Rhubarb Curd

1200g egg yolks

500g Sugar

900g Rhubarb puree

500g butter (diced)

2 tsp malic acid

10 rhubarb flavour drops

Raspberry and Strawberry food colour powder

Rhubarb Mousse

2kg rhubarb curd

1kg white chocolate

1kg double cream

Crème Pat Custard

500g whole milk

125g egg yolks

20g custard powder

20g flour

20g cornflour

Rhubarb Gel                                  

1 litre rhubarb puree

300g sugar

40g Texture

100g sugar

1 vanilla pod

Oat crumble

800g flour

200g oats

500g butter

500g sugar

Blood orange Sorbet

2kg blood orange puree

2kg Sorbet Syrup

Egg white (to churn)

White Chocolate Snow

100g white chocolate

35g Tapioca Maltodextrin

Nyetimber Jelly

750ml Prosecco

250ml sugar syrup (150g sugar/100g water)

9 leaves gelatine

Yellow viola Flower petals

Garnish

Italian meringue

Micro lemon Balm

Yellow Viola Flowers

Honeycombe Meringues

250g egg whites

500g Sugar

 

Method:

Rhubarb consommé

Put frozen rhubarb and icing sugar in a bowl and cover with clingfilm. Shake bowl to disperse icing sugar and place over a bain marie for 1 hour.

Remove from heat and strain rhubarb through a chinois lined with muslin cloth and leave over night

Rhubarb Poaching Syrup

Gently heat all ingredients together until sugar has dissolved

Rhubarb Puree

Cook rhubarb in a pan with poaching syrup, cook quickly over a high heat to avoid losing colour and stir frequently to stop it from catching on the bottom of the pan.

Blitz in large blender and strain through chinoise.

Cool then vacpac and freeze immediately

Poached Rhubarb

Peel and cut rhubarb into 16×1.5cm Batons.

Put into vac pac bags and add 30% rhubarb poaching syrup to weight of rhubarb.

  1. 100g rhubarb batons add 30g poaching syrup

Cook in water bath 65C  for 5-10 mins

Rhubarb Curd

Whisk togerher rhubarb puree, egg yolks and sugar in a bowl set over a bain marie.

Cook for 15 mins then slowly add the butter then the rhubarb drops. Cook for about 1 hour until nice and thick. Add malic acid and colouring. Blitz and cool immediately in a container with paper covering the surface.

Rhubarb Mousse

Whip double cream to a stiff consisitency. Melt white chocolate in the microwave. Add a little of the curd to the melted white chocolate and whisk well to temper the two together. Add the remaining curd to the white chocolate and fold through the double cream.

Pour into 2 litre containers and leave to set ideally over night.

Rhubarb Gel

Heat together the puree and sugar untiol the sugar has dissolved. Add texture and blitz. Cool and vac pac.

Blood orange sorbet

Blitz in blender puree and sorbet syrup. Churn adding 2 capfuls of egg white with every 2litres of mix

Nyetimber Jelly

Soak gelatine in cold water. Bring syrup up to the boil and add softened gelatine then fold in prosecco. Place a viola petal in each of the small dome moulds and fill with the jelly.

Honeycombe meringues

Make a swiss meringue by heating the egg whites and sugar to 60C over a bain marie. Make sure no grains of sugar are left and whisk to a stiff meringue. Pipe using small round nozzle.

Creme Pat Custard

Whisk together in a bowl egg yolks, sugar, flour, custard powder and cornflour. In a saucepan bring the milk to the boil and pour over egg mix. Return to pan and stirring constantly bring back to the boil and cook for 5 mins. Cool immediately covering the surface and when cold blitz in robo coup until smooth and shiny, adding a little milk if needed for right consistency.

Oat Crumble

In a mixer with a paddle attachment crumble together the flour and the butter. Add oats and sugar and mix again until just combined. Do Not Over Mix!

Divide into gastro trays and bake at 170C fan 3. Every 8 mins scrape mixture to break up lumps and to cook evenly all over until golden brown.

White Chocolate Snow

Melt White Chocolate over a bain marie, take off heat and slowly add maltodextrin powder, gently mixing the two with your hands until you obtain a very light crumble powder.

Note: You may not need to use all the Tapioca Maltodextrin