Caramel-and Hazelnut bavaroise on sablé cake, chocolate-and yuzu crème and rhubarb sorbet

Caramel-and hazelnut bavaroise on sablé cake with chocolate- and yuzu crème and rhubarb sorbet

serves 10

Rhubarb sorbet

• 600 g                       Rhubarb
• 20 g                         Lemon
• 230 g                       Sugar
• 300 ml                    Water
• 80 g                         Glucose syrup
• 5 g                           Agar agar

Trim the rhubarb and cut into smaller pieces.

Save the rhubarb skins. Freeze the chopped pieces in the blast chiller. Bring lemon juice, sugar, water, glucose, agar agar and the rhubarb skins to a boil in a pan. Let the liquid infuse for at least five minutes, strain. Then mix the liquid with the frozen rhubarb to a smooth juice. Pour the liquid into paco jet container and freeze in the Blastchiller 900 from Electrolux.

Hazelnut praline

• 200 g                      Hazelnuts
• 75 g                         Sugar
• 50 g                        Oil

Melt the sugar into a golden caramel and add the hazelnuts. Lift the nuts onto a baking tray lined with a silicone mat and allow to cool. Mix the almonds with oil to a smooth batter.

Bavaroise

• 2                              Gelatine leaves
• 60 ml                      Double Cream (I)
• 60 ml                      Milk
• 25 g                         Egg yolk
• 25 g                         Sugar
• 130 g                       Hazelnut praline
• 250 g                       Double Cream (II)

Soak the gelatine in cold water. Mix cream with milk, eggs and sugar. Whisk over a bain marie to 84°C. Add the gelatine and hazelnut praline whilst whisking. Beat the cream lightly, fold into the batter and fill the molds. Freeze in the Blastchiller 900 from Electrolux.

Chocolate/Yuzu cream

• 110 ml                    Condensed milk
• 38 g                         Glucose syrup
• 100 g                       Caramel chocolate
• 4 cl                          Yuzu

Bring the condensed milk and glucose to a boil in a saucepan. Pour over the chocolate and add the yuzu juice. Cover with cling film and allow to cool at room temperature. Pour into a piping bag.

Sablé cake

• 100 g                       Butter
• 60 g                         Icing sugar
• 17 g                          Almond flour
• 9 g                           Hazelnut flour
• 10 g                         Hazelnut praline
• 1                               Egg
• 2 g                           Salt
• 170 g                       Wheat flour

Mix all the dry ingredients. Add the diced butter, eggs and mix to soft dough. Put the dough in a plastic bag, vacuum seal and leave to rest in the fridge for 20 mins. Roll out as instructed. Bake at 180°C until golden (about 12-16 minutes).

Chocolate glaze

• 2                              Gelatine leaves
• 125 ml                    Water
• 225g                        Sugar
• 150 g                       Caramel chocolate
• 65 ml                      Double Cream

Soak the gelatine leaves in cold water. Boil water and sugar to 105°C. Whisk in the gelatine and chocolate in batches at 60°C. Mix in lightly whipped cream. Glace the bavaroise on a grate directly from freezer. Garnish with crumble and refrigerate until time to serve.

Crumble

• 30 g                         Crushed hazelnuts
• 10 g                         Chocolate nibs
• 10 g                         Puffed oats
• 1 g                           Sea salt flakes

Mix and sprinkle over bavaroise after glazeing.

Garnish

• 1                              Rhubarb
• 15 cl                        Rhubarb juice
• 50 g                         Water
• 50 g                         Sugar
• 0,5 g                        Gelespesa
•                                  Cornflower and Atsina cress

Peel the rhubarb and cut brunoise. Put in a saucepan with water and sugar and bring to a boil. Turn off the heat and allow to cool. Mix in the gelespesa, and the rhubarb juice. Put in a vacuum bag and leave until time to serve.