Rhubarb, Woodruff and Wild Rose
Recipe by Kayleigh Turner, Pastry Chef at Glenturret Lalique
Recipes Included:
1. Woodruff Custard
2. Stabilised Chantilly
3. Woodruff Diplomat
4. Rhubarb Jam
5. Poached Rhubarb
6. Smoked Shortbread
7. Chewy Beetroot
8. Rhubarb and Rose Espuma
9. Mascarpone Sherbet (Ice Cream)
Additional Items:
1. Beetroot Powder
2. Puffed Barley
3. Spiced Sugar
Woodruff Custard
Ingredients
500g Milk
65g Egg Yolks
50g Custard Powder
70g Sugar
15% Dried Woodruff
4g Salt
Method
1. Infuse milk with the dried woodruff by submerging woodruff in the milk and bringing to the boil, cover and leave to infuse for 10 minutes. (This is my preferred infusion using dried woodruff, if you are using fresh, I would suggest doubling the weight of woodruff.) Pass through a fine sieve and return to pan.
2. Mix the custard powder and sugar, lightly whisk in the yolks.
3. Bring the infused milk to the boil and pour 1/3rd over the egg mixture. Gradually pour the tempered egg into the other 2/3rds of milk and cook out the custard powder.
4. Pour custard onto a tray to cool and set. Once cooled the custard will become firm, either blend or beat at this stage and pass to ensure a nice smooth custard.
Mascarpone Stabilised Chantilly
Ingredients
200g Double Cream
200g Whipping Cream
80g Sugar
210g Mascarpone
7g Gelatine
Method
1. Bloom the gelatine.
2. Warm the whipping cream and sugar, dissolve the bloomed gelatine in the warm cream and pour over the mascarpone and double cream.
3. Blend with a stick blender until the mascarpone is fully incorporated.
4. Pass, cover with cling film (surface contact) and set in the fridge.
Woodruff Diplomat
Ingredients
200g Woodruff Custard
200g Mascarpone Stabilised Chantilly
Method
Whip both together and put into piping bags
Rhubarb Jam
Ingredients
585g Rhubarb
350g Sugar 1
7g Pectin NH
45g Sugar 2
10g Malic Acid
Method
1. Place rhubarb and sugar 1 into a large pan and heat over a medium heat. Cook this until the rhubarb is almost fully cooked then pass off the juice and return the juices to the pan on a gentle heat.
2. Mix the pectin with sugar 2, whisk this into the juice and cook to 104 degrees c. Add the acid and mix through the cooked Rhubarb.
3. Set in a tray and cover with a sheet of silicone paper to avoid a skin forming.
Poached Rhubarb
Ingredients
500g Rhubarb
50g Stock Syrup
Method
1. Cut the rhubarb into batons, vac pac the rhubarb in the stock syrup.
2. Either cook in a water bath or steam at 65 degrees c for 7-12 minutes (depending on thickness)
3. Submerge into icy water to stop cooking.
4. Dice the rhubarb and store in the syrup.
Smoked Shortbread
Ingredients
185g Smoked Butter
90g Icing Sugar
25g Custard Powder
225g Plain Flour
30g Toasted Milk Powder
25g Egg Whites
Method
1. Crumb the butter through the dry ingredients.
2. Add the egg whites and bring to a dough.
3. Roll out to desired thickness and chill.
4. Dice the shortbread and bake at 160 degrees c for around 6 minutes until golden.
Chewy Beetroots
Ingredients
Beetroots
2000g Beetroot Juice
10 pieces Star Anise
100g Sugar
Wild Rose Vinegar to taste
Method
1. Bake the beetroot en papillote.
2. Peel the skin and dice.
3. Reduce the beetroot juice by half and infuse with star anise. Pass and add the sugar.
4. Cover the beetroot with the reduced juice and dry at 65 degrees until desired texture is obtained.
5. Lightly coat with rose vinegar.
Rhubarb & Wild Rose Espuma
Ingredients
7.5g Gelatine
0.7g Xanthan Gum
188g Apple Purée
600g Rhubarb Juice
75g Sugar
20g Honey
30g Wild Rose
note: rose extract could also be used, I do not recommend using rose water.
Method
1. Do a cold infusion with the rose and rhubarb juice, I like to infuse for at least 12 hours.
2. Bloom the gelatine.
3. Warm a small amount of the juice with the honey and sugar. Dissolve the gelatine in this warm mix.
4. Place all ingredients into the thermo mix and spin to allow xanthan to hydrate. Pass and put into espuma guns and charge.
Mascarpone Sherbet
Ingredients
1000g Mascarpone
425g Milk
5g Gellan Gum
125g Glucose
175g Water
10g Salt
50g Sugar
75g Lemon Juice
Method
1. Mix the sugar and gellan gum thoroughly.
2. Bring the milk, water, glucose, salt, and sugar mix to the boil to activate the gellan gum. Set in a tray in the fridge.
3. Once fully set blend the base with the mascarpone and lemon juice.
4. Freeze in paco containers and pacotize before use.
To Plate:
1. Place a teaspoon of jam in base of bowl.
2. Pipe around 15g of diplomat on top.
3. Arrange rhubarb dice, chewy beetroot, shortbread and puffed barley over the diplomat.
4. Place a scoop of the mascarpone sherbet on and cover with the espuma.
5. Finish with a dusting of beetroot powder.