RH Amar – French’s & Frank’s

Rhubarb, lemon sponge & milk sorbet

Neil Ferguson, pastry chef at Castlemartyr Resort, Cork
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Ingredients

  • Lemon powder
  • 4 lemons
  • 150ml water
  • 150g sugar
  • Poached rhubarb
  • 1 bunch rhubarb
  • 1 orange
  • 300g sugar
  • 1 vanilla pod
  • 3 shots grenadine
  • 600ml water
  • Lemon sponge
  • 100g egg whites
  • 40g egg yolks
  • 85g caster sugar
  • 20g gluten-free flour
  • 1g xanthan gum
  • 1 lemon zested fine
  • 1 tsp lemon powder
  • Milk sorbet
  • 400ml full fat milk
  • 100g condensed milk
  • 200g caster sugar
  • 200ml hot water
  • 1 lemon, juiced

Method

  1. Lemon powder
  2. Bring syrup to boil. Blanch peel in syrup for 12 mins, dehydrate for 2 hours @60 degrees

  3. Blitz and sieve

  4. Poached rhubarb
  5. Wash rhubarb and cut to desired size. Bring all ingredients, except rhubarb, to the boil and poach until just under-cooked (time depends on thickness)

  6. Puree half and add to the bottle
  7. Lemon sponge
  8. Blitz all ingredients, except xanthan, until smooth. Add xanthan buzz quickly
  9. Add to foam gun, charge twice and chill for 2 hours. Fill the takeaway cup one third and microwave on full for 45 seconds. Leave to cool fully in cup
  10. Milk sorbet
  11. Add water, sugar and lemon juice. Stir until you dissolve the sugar
  12. Add the rest of the ingredients, mix well and add to pacojet container. Freeze for at least 24 hours


  13. To serve


  14. Squeeze puree into the centre of the plate

  15. Rip the sponge into large pieces and arrange on the plate. Add sorbet to pacojet and Quenelle on top of the sponge


  16. Arrange rhubarb pieces around sponge, add dots of puree and garnish with celery cress

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