La Rhubarbe: Rhubarb, Labne Mousse, Cucumber Sherbet, Pine Nut-Quinoa Granola, Meyer Lemon-Sake Kasu Curd, and Quinoa Tuile

Adapted by StarChefs.com
March 2015

INGREDIENTS:

Cucumber Sherbet
(Yield: 1 quart)
400 grams whole milk
150 grams sugar
50 grams glucose syrup
600 grams cucumber juice
4 grams ice cream stabilizer
lime juice
salt
Labne Mousse
(Yield: 1 quart)
75 grams sugar
350 grams heavy cream
7.5 grams vanilla extract
7.5 grams silver gelatin, bloomed
375 grams labne
Meyer Lemon Meringues
20 grams egg white powder
100 grams water
50 grams Meyer lemon juice
150 grams sugar
50 grams isomalt
Zest of 1 lime
Crispy Quinoa
quinoa
salt
Frying oil
Pine Nut-Quinoa Granola
(Yield: 1 quart)
180 grams honey
113 grams butter, melted
50 grams light brown sugar
½ vanilla bean, scraped
162.4 grams rolled oats
300 grams pine nuts, chopped
75 grams sunflower seeds
3 grams cinnamon
¼ teaspoon salt
Meyer Lemon-Sake Kasu Curd
(Yield: 1 quart)
4 eggs, blended and strained
200 grams sugar
200 grams Meyer lemon juice
Zest of 4 Meyer lemons
3 grams salt
150 grams sake kasu (sake lees)
113 grams butter
1 sheet silver gelatin, bloomed
Poached Rhubarb
800 grams rhubarb, peeled and chopped diagonally
600 grams sugar
1 vanilla bean
120 grams orange juice
40 grams grenadine
20 grams purple beet juice
2 grams salt
Rhubarb Compote
(Yield: 1 pint)
300 grams sugar
500 grams rhubarb, peeled and diced
Juice of 1 to 2 limes
beet juice
Rhubarb Soup
(Yield: 1 quart)
2 pounds rhubarb, roughly chopped
100 grams sugar
100 grams water
Juice of 2 lemons
simple syrup
salt
Quinoa Tuile
200 grams glucose
200 grams fondant
200 grams isomalt
To Assemble and Serve
Maldon sea salt
Violas or other edible flowers

METHOD:

Cucumber Sherbet

In a medium saucepot, combine milk, sugar, and glucose and bring to a simmer. Whisk in stabilizer and heat to a boil, then cook 30 seconds. Pass base through a chinois and chill fully in an ice bath. Combine base and cucumber juice and season to taste with lime juice and salt. Process in an ice cream machine according to manufacturer’s instructions.

Labne Mousse

Combine sugar, 50 grams heavy cream, and vanilla in a small saucepot and heat to dissolve sugar. Add bloomed gelatin and stir to melt fully. Place labne in a large bowl and whisk in gelatin mixture. Whip remaining 300 grams cream to soft peaks and fold into labne mixture. Transfer to a piping bag and pipe into desired molds. Chill mousse in refrigerator until set, then freeze solid. Temper in refrigerator before use.

Meyer Lemon Meringues

In a deep container, combine egg white powder, water, and Meyer lemon juice and blend with an immersion blender. Transfer to the bowl of a stand mixer fitted with the whisk attachment and begin whipping on medium-low speed. Meanwhile, in a small saucepot, combine sugar, isomalt, and lime zest, add just enough water to cover, and cook to 240°F. When egg whites have reached medium peaks, continue to whip while streaming hot syrup into mixture. Continue whipping until stiff peaks form. Transfer meringue to a piping bag and pipe buttons onto a silicone baking mat. Dehydrate overnight in a low oven or a dehydrator.

Crispy Quinoa

Rinse quinoa. Set in a medium pot with an equal volume of water and a pinch of salt and bring to a boil. Reduce heat to low and cover pot; cook until water has been absorbed and quinoa is translucent. Spread quinoa on a tray and dehydrate in a low oven or a dehydrator until dry on the outside but with some moisture retained inside. Heat oil to 350°F. Fry dehydrated quinoa in batches until crispy and puffed. Drain on paper towels and reserve in an airtight container.

Pine Nut-Quinoa Granola

Heat oven to 300°F. In a small saucepot, combine honey, butter, brown sugar, and vanilla bean scrapings and bring to a boil over medium heat. Meanwhile, in a large bowl, combine oats, 162.5 grams Crispy Quinoa, pine nuts, sunflower seeds, cinnamon, and salt. Pour hot honey mixture into dry ingredients and toss to coat. Spread granola on a parchment-lined sheet tray and bake until golden and crispy, 8 to 10 minutes.

Meyer Lemon-Sake Kasu Curd

Heat water bath of an immersion circulator to 167°F. In a vacuum bag, combine eggs, sugar, Meyer lemon juice and zest, salt, and sake kasu and compress fully. Cook sous vide 30 minutes. Transfer to a deep container and emulsify in butter with an immersion blender. Add gelatin to dissolve, then chill curd over an ice bath.

Poached Rhubarb

Heat water bath of an immersion circulator to 141.8°F. Combine all ingredients in a vacuum bag and cook sous vide for 20 minutes. If rhubarb is not yet tender, cook a few more minutes. When rhubarb becomes tender, immediately transfer bag to an ice bath to stop cooking.

Rhubarb Compote

In a small saucepot, cook sugar to soft ball, 240°F. Add rhubarb and cook until softened and thickened like jam. Transfer compote to a food processor and blend until smooth. Season with lime juice to taste and color with beet juice.

Rhubarb Soup

Combine all ingredients in a large bowl and cover tightly with plastic. Set over a pot of simmering water and cook until rhubarb is soft and has released its juice. Pass through a chinois to strain out juice. Season with simple syrup, salt, and lemon juice, then strain through a coffee filter to remove any particles. Chill.

Quinoa Tuile

Line a sheet tray with a silicone baking mat. In a medium saucepot, combine glucose, fondant, and isomalt and cook to 320°F. Immediately pour onto prepared sheet tray; cool fully at room temperature. Heat the oven to 350°F. Line a sheet tray with a silicone baking mat and lightly spray with nonstick spray. Break hardened sugar into pieces and grind to a fine powder in a spice grinder along with 60 grams Crispy Quinoa. Use a small sieve to sift tuile powder in an even layer over the prepared tray. Top with another silicone baking mat sprayed with non-stick spray and bake for 2 minutes. Cool slightly before removing top silicone baking mat and pulling/breaking tuile as desired. Reheat slightly to stretch tuile if desired.

To Assemble and Serve

Set a dome of Labne Mousse in the center of a bowl. Pipe dots of Rhubarb Compote and Meyer Lemon-Sake Kasu Curd around the mousse. Place Poached Rhubarb and Pine Nut-Quinoa Granola on either side of mousse. Set a few Meyer Lemon Meringues and violas on top of other components, and sprinkle with Maldon sea salt. Scoop a ball of Cucumber Sherbet and place next to Labne Mousse. Top with a Quinoa Tuile.