Variations of Rhubarb, Chocolate, Honey, Crème Fraiche and Almond

2018 Nestlé Golden Chef's Hat Award National Finalists Dessert Recipe.
  • 4 portions

Ingredients

Ingredients

Unit

Quantity

FOR CREAMEUX

NESTLÉ DOCELLO CONTINENTAL DARK CHOCOLATE

G

150

SUGAR

G

40

HONEY

G

100

CREAM

G

70+250

EGG, YOLKS

NO

2

GELATINE

NO

2

FOR RHUBARB PUREE

RHUBARB

STICK

3

STRAWBERRY

PUN

1

SUGAR

G

100

FOR RHUBARB CHIPS

RHUBARB

STICK

1

STOCK SYRUP FROM PUREE

-

-

FOR POACHED RHUBARB

RHUBARB

STICK

1

STOCK SYRUP FROM RHUBARB CHIPS

-

-

FOR RHUBARB CREAM

PURE CREAM

G

80

RHUBARB PUREE

G

50

FOR PUDDING

ALMOND MEAL

G

25

ICING SUGAR, PURE

G

48

FLOUR, PLAIN

G

38

BUTTER

G

60

HONEY

G

20

VANILLA

G

5

LEMON ZEST

G

5

FOR ALMOND BISCUIT

SUGAR

G

75

ALMOND MEAL

G

75

FLOUR PLAIN

G

90

BUTTER

G

68

SALT

G

3

FOR GLAZE

SUGAR

G

207

COCOA POWDER

G

63

CRÈME FRAICHE

G

63

CHOCOLATE

G

46

GELATINE SHEETS

NO

1.5

WATER

ML

108

FOR ICE CREAM

CRÈME FRAICHE

G

250

CONDENSED MILK

G

375

GARNISH

EDIBLE FLOWERS

PUN

1

LEMON BALM MICRO

PUN

1

Method

  1. FOR CHOCOLATE CREAMEUX
    BEGIN BY MAKING CARAMEL WITH HONEY AND SUGAR. DEGLAZE WITH 70G CREAM. TEMPER EGG YOLK WITH CARAMEL. ADD HYDRATED GELATINE. THEN POUR ONTO THE CHOCOLATE. WHIP THE REMAINING CREAM AND ADD SLOWLY TO THE GANCHE TILL COMBINED.
     
  2. RUHBARB COMPOTE
    DICE STRAWBERRIES AND RUHBARB. ADD SUGAR. CRYO VAC AND PLACE IN STEAM OVER FOR 15 MINUTES. FILL 10 MOULDS, PUREE REMAINING FOR SERVICE
     
  3. RHUBARB PUREE
    COMPOTE BLITZED FOR PLATING
     
  4. RHUBARB CHIPS
    SLICE RUHBARB ON MANDOLIN. DIP INTO JUICE FROM COMPOTE AND PLACE ONTO SILPAT IN OVEN FOR 45MIN-1HOUR AT 100.
     
  5. RHUBARB CREAM
    WHIP CREAM. ADD PUREE AT THE END TO MAKE A SWIRL ONCE PLACED INTO PIPING BAG.
     
  6. PUDDING
    MELT BUTTER. ADD BUTTER, EGG WHITES, VANILLA, LEMON ZEST AND HONEY MIX TOGETHER. ADD DRY INGREDIENTS TO THE MIX.
    PIPE INTO MOULDS HALF WAY ADD PUREE TO THE MIDDLE OF THE MIX AND TOP IT OF WITH MORE PUDDING. BAKE AT 185 FOR 8 MINUTES.
     
  7. ALMOND BISCUIT
    ADD BUTTER AT ROOM TEMPRATURE TO THE DRY INGREDIENTS. RUB TOGETHER TO FORM A DOUGH. ROLL OUT, CUT AND BAKE AT 180 FOR 10 MINUTES.
     
  8. GLAZE
    WHISK AND BOIL EVERYTHING BUT THE CHOCOLATE. ONCE BOILED ADD TO CHOCOLATE. COOL DOWN AND ADD GELATINE.
     
  9. ICE CREAM
    ADD CRÈME FRAICHE AND CONDENSED MILK TOGETHER AND WHISK. FREEZE TILL SET AND THE BLITZ IN THE ROBOT AND FREEZE TILL SERVICE.