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.
about 2 cups
5 ounces water
1 vanilla bean
1 piece lemon grass
Piece of ginger
5 ounces rhubarb, julienned
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.
serve, fill a small glass half way with the compote. Or, you may serve
this with vanilla ice cream.
Jelly with Sour Cream Panna Cotta
3 ounces sugar
2 ounces water
3½ gelatin sheets
the ingredients except the gelatin. Strain. Soften the sheets of gelatin
in cold water. Add to the mixture. Cool down.
Cream Panna Cotta
ounces heavy cream
1½ pounds sour cream
2 sheets Gelatin leaves
3 ounces sugar
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.
serve, place sour cream panna cotta in a small dish and cover with a thin
layer of rhubarb jelly.
Sorbet with Chocolate Cone
About 1½ quarts
ounces rhubarb purée
15 ounces simple syrup
11 ounces yogurt
2 ounces lime purée or lemon juice
5 gelatin leaves
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.
1¾ ounces honey
3½ ounces melted butter
5 ounces egg whites
3½ ounces all-purpose flour
½ ounce dark cacao powder
cones are made from a very thin cookie called a tuile.
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
serve, fill a cooled chocolate cone with rhubarb sorbet.
2 eight-inch tarts
2 ounces almond flour
2 ounces pistachio flour
4 ounces butter (room temperature)
6 ounces eggs
all the ingredients except the eggs until smooth. Add the eggs one at
Makes enough dough for two tarts
1/3 ounces flour
2 ounces sugar
4 ounces butter
½ cup milk
all the ingredients in a mixer with a paddle attachment or in a cuisinart
and put in the refrigerator one half hour to rest.
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.
serve, heat up the pistachio tart and sprinkle with some chopped pistachios.
25 ounces water
6 ounces sugar
2 ounces mint tea
all ingredients except the tea. Remove from heat. Add the mint tea. Steep
for 3 minutes. Strain. Cool.
serve, scrape the rhubarb granité and place in a small bowl and pour iced
tea over it.
Iced Tea (see recipe)