Baked rhubarb, brown butter cake, lemon caramel, milk sorbet and chocolate tuile
Here’s the best-looking dessert of the spring. A delightful combination of tart rhubarb, a soft nutty brown butter cake, a sweet smooth lemon caramel topped with a cool milk sorbet and a beautiful chocolate tuile. We would like to remind you to read the whole recipe before you start as some components should be made first. Really tasty and incredibly beautiful! 10 servings.
Milk sorbet
- 650 g Milk
- 50 g Double cream
- 10 g of Cornflour
- 50 g Milk powder
- 70 g Sugar
- 4,5 g Agar Agar
Bring the milk, cream and agar agar to the boil and pour the hot cream milk over the dry ingredients, stirring. Pour the batter back into the saucepan and let it cook, stirring, for 5 minutes. Cool the hot liquid in an ice bath.
Then pour the sorbet batter into an ice cream containers and run in an ice cream machine. Freeze.
Rhubarb
- 350 g Rhubarb (peeled)
- ½ Lemon (both zest and juice)
- 50 g Maple syrup
- 100 g Cane sugar
- 100 g Cava
- 40 g of Rum
- Rhubarb peel
Peel the rhubarb, then cut the rhubarb into approximately 15 cm long pieces and place them next to each other in a vacuum bag. Add the lemon zest, lemon juice, maple syrup, cane sugar, cava, rum and the rhubarb rind to the bag. Seal the bag with vacuum. Cook the rhubarb sous-vide at 70°C for about 15 minutes, the time can be adjusted depending on the thickness of the rhubarb. After cooking, cool the bag in ice water and handle gently to preserve the shape of the rhubarb. Strain the rhubarb and save the rhubarb stock. Portion the rhubarb.
Beurre Noisette sponge cake
- 300 g granulated sugar
- 150 g Almond flour
- 100 g Wheat flour
- 30 g Liquid honey
- 270 g Egg whites
- 250 g Browned butter
- 1/3 The liquid from the rhubarb
Mix the sugar, almond flour, wheat flour and honey in a dough mixer using the paddle attachment. Whisk the egg whites and browned butter into the dry ingredients. Spread the batter evenly on an oven tray with a silicone mat and bake at 175°C for about 15 minutes. Punch out rounds and then cut them in half. Brush the cakes with the rhubarb liquid. Dry the leftover cake at 90°C and mix into crispy crumbs.
Lemon caramel
- 80 g Lemon juice
- 50 g Butter
- 270 g granulated sugar
- 200 g whipped cream
- 210 g Light syrup
- Sea salt
Mix the lemon juice, butter, sugar, cream and light syrup in a thick-bottomed saucepan. Bring the mixture to 125°C while stirring. Then pour the caramel onto a silicone mat, sprinkle with flake salt and leave to set in the fridge. Punch out the caramel into rounds, divide them and place on top of the cake.
Chocolate tuile – *this is for garnish only and can be excluded
- 30 g Egg whites
- 20 g Sunflower oil
- 5 g Butter
- 25 g Sugar
- 13 g Flour
- 13 g Cocoa powder
Mix the egg white with the sunflower oil, butter, sugar, flour and cocoa powder. Blend until smooth. When the batter is smooth, spread it out on a tuile mold for branches. Then bake in the oven at 160°C for about 20 minutes. While the mold is still hot, carefully remove the tuiles to prevent them from breaking. Store in a dry place.
Rhubarb caramel
- 2/3 The liquid from the rhubarb
Pour 2/3 of the rhubarb liquid into a thick-bottomed saucepan and boil until it reaches a temperature of 120°C.
Garnish
- Lemon & Rhubarb powder
- White cornflower
We are so pleased that you’ve found our recipe bank, and we hope that you are successful in the cooking of your chosen dish. If you are not already familiar with AVEQIA we can tell you that this is where you take your team, clients or partners (or maybe friends and family) when you are looking for an activity where you’re able to develop your relationships through a joint interactive cooking activity led by professional chefs. In order to achieve that you’re always hosted in private kitchen studios / dining rooms for ultimate privacy. Read more about our activities or book your event by clicking on the links below.