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At
Aquavit, Chef Samuelsson serves all 5 parts of this rhubarb tasting in
miniature portions as one dessert. It's a fun dish to share and taste
with everyone at the table. Because he serves the individual desserts
in miniature portions, you eat it with a small pearl spoon normally used
for caviar. Marcus recommends that you prepare any one of the elements
and serve it on its own. In this case you can prepare them in large quantities
to be portioned out as you like.
Rhubarb
Compote
Yield:
about 2 cups
7½
ounces sugar
5 ounces water
1 vanilla bean
1 piece lemon grass
Piece of ginger
5 ounces rhubarb, julienned
Bring
all the ingredients except the rhubarb to a boil. Let stand for 20 minutes.
Strain. Take small juliennes of rhubarb and add to the above. Bring to
a boil. Cool.
To
serve, fill a small glass half way with the compote. Or, you may serve
this with vanilla ice cream.
Rhubarb
Jelly with Sour Cream Panna Cotta
Yield:
8 servings
Rhubarb
Jelly
6
ounces rhubarb
3 ounces sugar
2 ounces water
3½ gelatin sheets
Boil
the ingredients except the gelatin. Strain. Soften the sheets of gelatin
in cold water. Add to the mixture. Cool down.
Sour
Cream Panna Cotta
9
ounces heavy cream
1½ pounds sour cream
2 sheets Gelatin leaves
3 ounces sugar
Bring
the heavy cream with the sugar to a boil and let cool. Soak the gelatin
in cold water for about 5 minutes and add to the heavy cream mixture.
Then stir in the sour cream.
To
serve, place sour cream panna cotta in a small dish and cover with a thin
layer of rhubarb jelly.
Rhubarb
Sorbet with Chocolate Cone
Yield:
About 1½ quarts
16
ounces rhubarb purée
15 ounces simple syrup
11 ounces yogurt
2 ounces lime purée or lemon juice
5 gelatin leaves
Mix
all the ingredients together except the gelatin. Soak the gelatin in water
and melt. Add the gelatin to the mixture. Run the sorbet mixture through
an ice cream machine.
Chocolate
Cones
5½
ounces sugar
1¾ ounces honey
3½ ounces melted butter
5 ounces egg whites
3½ ounces all-purpose flour
½ ounce dark cacao powder
These
cones are made from a very thin cookie called a tuile.
To
make the tuiles, whisk whites and honey together and pour in the melted
butter. Slowly feed in the sugar, cacao powder and flour. Whisk until
very smooth. Using a pastry scraper make very thin, rectangle shaped tuiles
on a 'silpat' or teflon cookie sheet. Bake them in a 375ºF oven for about
7 minutes or until just cooked. Once done, remove them quickly from the
cookie sheet and form cone shapes while the tuiles are still warm and
pliable.
To
serve, fill a cooled chocolate cone with rhubarb sorbet.
Pistachio
Tarts
Yield:
2 eight-inch tarts
Filling
4
ounces sugar
2 ounces almond flour
2 ounces pistachio flour
4 ounces butter (room temperature)
6 ounces eggs
Mix
all the ingredients except the eggs until smooth. Add the eggs one at
a time.
Tart
Dough
Yield:
Makes enough dough for two tarts
8
1/3 ounces flour
2 ounces sugar
4 ounces butter
½ cup milk
Garnish
Chopped
pistachios
Mix
all the ingredients in a mixer with a paddle attachment or in a cuisinart
and put in the refrigerator one half hour to rest.
Roll
out the dough with a pin and blind bake in the oven. Once the shells have
cooled, fill with the pistachio filling. Place several thinly sliced pieces
of rhubarb on top. Bake at 350°F for 30 minutes.
To
serve, heat up the pistachio tart and sprinkle with some chopped pistachios.
Rhubarb
Iced Tea
Yield:
4 servings
16
ounces rhubarb
25 ounces water
6 ounces sugar
2 ounces mint tea
Boil
all ingredients except the tea. Remove from heat. Add the mint tea. Steep
for 3 minutes. Strain. Cool.
To
serve, scrape the rhubarb granité and place in a small bowl and pour iced
tea over it.
Drink
Suggestion
Rhubarb
Iced Tea (see recipe)
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