Rhubarb Soup with Yogurt Sorbet
Pastry Chef Jan Moeller of Grayz – New York, NY
Adapted by StarChefs.com
Yield: 8 Servings
- 500 grams yogurt water
- 250 grams water
- 250 grams non-fat milk
- 200 grams sugar
- Pinch of salt
- 2 sheets gelatin
- 10 stalks young rhubarb, sliced lengthwise
- 150 grams freshly squeezed lemon juice
- 150 grams freshly squeezed orange juice
- 500 grams sugar
- 1 vanilla bean
- 1 stalk young rhubarb
- 150 milliliters rhubarb juice
- 300 grams sugar
For the Yogurt Sorbet:
Combine yogurt water, water, milk, sugar, and salt and bring to a boil. Meanwhile, bloom gelatin in ice water until softened. Remove yogurt water mixture from heat; melt gelatin in mixture, stirring to combine. Let cool to room temperature (do not let the mixture set); then spin in an ice cream machine.
For the Rhubarb Soup:
Juice rhubarb. Combine rhubarb, lemon, and orange juices with sugar and vanilla; bring to a boil and then cool to room temperature (remove vanilla bean before serving). Chill in refrigerator.
For the Rhubarb Blanket:
Slice rhubarb lengthwise into 1.5 millimeter thick ribbons. Weave the ribbons into a lattice (alternately laying the ribbons under and over each other). Combine rhubarb juice and sugar in a pot and bring to a boil, stirring until sugar in dissolved. Gently place rhubarb blanket between two sheets of parchment and transfer to a shallow pan. Pour rhubarb syrup over rhubarb blanket and let sit until liquid is cool; carefully drain off liquid into pan and reheat. Repeat this process until rhubarb is tender.
To Assemble and Serve:
Remove rhubarb blanket from parchment and cut into 8 even squares. Place a rhubarb blanket in center of dish, place quenelle of yogurt sorbet on top, and garnish with sprig of mint. Pour rhubarb soup into dish tableside.
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