Book A Table
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.
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