01362 760760

Chef Garwood

23rd May 2018

Rhubarb | White Chocolate | Burnt Butter | Lemon Balm

Rhubarb panna cotta

500ml double cream

250ml milk

250ml rhubarb purée

1 shot amaretto

1/2 tsp vanilla paste

392g caster sugar

5 gelatine sheets 

0ml grenadine 

 

White chocolate sorbet

750ml milk,

340ml water

30g caster sugar

1 vanilla pod 

450g white chocolate 

2.5g sorbitol 

 

Tempered chocolate

100g white chocolate, 

3G freeze dried raspberries 

acetate 

 

Burnt butter

250g butter, 

200g maltodextrin

30g icing sugar

 

Rhubarb purée

100g rhubarb 

100g water 

80g sugar

20ml amaretto 

3G agar 

 

Method:

 

Rhubarb panna cotta

Bring milk, cream, purée, amaretto, vanilla and sugar to a gentle simmer while you bloom the gelatine in cold water. Then mix and add grenadine and set on a lined tray 

 

White Chocolate Sorbet

Bring milk, water, sugar, vanilla and sorbitol gently up to 82 degrees c. The pour 1/2 mix over chocolate and whisk hard until emulsified, the add the rest, mix again. Allow to cool slightly then churn in ice cream machine

 

Tempered Chocolate

Melt chocolate to 45*c stirring with a spatula, then cool to 28*c. Blitz raspberries into a powder. Reward chocolate to 34*c then gently marble with powdered raspberry. Smear over acetate and put into freezer. 

 

Poached rhubarb

Peel and slice rhubarb into batons, boil 200ml of water, 150g sugar, two cardamom pods, 20ml grenadine and one star anise pod for four minutes on a rolling boil. Pour straight over rhubarb and place straight into a fridge or blast chiller until cold. 

 

Burnt Butter

Take a full block of butter and cook in a pan on a medium heat until nicely browned. Place the malt and icing sugar into a blender, slowly pour in a little butter and add until it forms a snow. Place the rest into the freezer for shaving later. 

 

Rhubarb purée

Place all ingredients into a pan, cook to a boil, stir well and boil for four minutes, blitz and pass through a chinois. Refrigerate until set then re-blend and pass again to form purée 

Garnish with nurtured lemon balm.