Chef Put the stems through a juicer until you
obtain 800ml rhubarb juice (3). Combine the juice with the sugar base (4). Put the mixture in vacuum pouches. Seal at maximum pres- sure and poach for one hour at 63ºC. Strain, chill and reserve (5).
Rhubarb gel Half a litre of the gel is enough for about 30 portions.
Bring half a litre of the poached rhubarb liquor to the boil with 7g of agar. Simmer for two to three minutes and then cool and allow to set. Blend in a Vitaprep to obtain a smooth, velvety texture, and transfer to a squeezy bottle ahead of service (6).
Rhubarb cannelloni sheets
300ml of the poached rhubarb juice is enough for a 1/1 gastronorm baking sheet. It will yield 6-8 cannelloni. Heat the poached rhubarb liquor. Add 14g of gelatine leaves, which have been soaked to soften them. Combine well.
Line a gastronorm sheet with film or sili- cone paper. Coat with a non-stick spray. Spread the rhubarb over it in an even layer, and then refrigerate to set (7).
Parfait mix for cannelloni Makes about 1 litre or 16-20 cannelloni 130g sugar 130g egg yolks 2g soaked gelatine 325g yogurt 40g yogurt powder 350ml whipping cream 85g caster sugar Grated zest of lime
Moisten the sugar with water and boil to 109ºC. While it’s heating, start to whisk the yolks. Pour the boiling sugar onto the yolks and continue whisking to obtain volume (a basic sabayon). While it’s still hot, fold in the gelatine and, before it sets, fold in the yogurt mixed with the powdered yogurt. Whisk the cream and caster sugar to a semi- whipped dropping consistency, add the grated lime zest and fold into the sabayon base. Chill. Prepare double sheets of clingfilm, roughly 30cm long. Fill a disposable piping bag with the parfait and cut the end to make a nozzle about 1cm across. Pipe a strip of parfait onto the film. Wrap the film around the parfait and tighten the ends of the film. Freeze at -18ºC. Each cylinder should yield two cannelloni (8).
Rhubarb crisps
Cut the rhubarb into batons and, using a Japa- nese mandolin, slice as finely as possible. Lay the strips on trays in a dehydrator and brush them lightly with the poached rhubarb juice. Dry in the dehydrator until crisp and brittle enough to snap (9).
Champagne-poached rhubarb This recipe is for about four sticks of forced rhubarb, cut into 10cm batons. The thickness
44 | The Caterer | 20 March 2015 12
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