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

Name: Variations of Rhubarb, Chocolate, Honey, Crème Fraiche and Almond
Ingredients: Nestlé Docello Continental Dark Chocolate G 150; Sugar G 40; Honey G 100; Cream G 70+250; Egg, Yolks No 2; Gelatine No 2; Rhubarb Stick 3; Strawberry Pun 1; Sugar G 100; Rhubarb Stick 1; Rhubarb Stick 1; Pure Cream G 80; Rhubarb Puree G 50; 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; Sugar G 75; Almond Meal G 75; Flour Plain G 90; Butter G 68; Salt G 3; Sugar G 207; Cocoa Powder G 63; Crème Fraiche G 63; Chocolate G 46; Gelatine Sheets No 1.5

Brand
Difficulty
Hard
Number of servings

4

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

Ingredients

NESTLÉ Continental Bitter Kibble 15kg x 1

NESTLÉ Continental Bitter Kibble (Couverture Chocolate) 15kg x 1

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

Preparation

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.

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

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