- Rhubarb
- 200g forced Yorkshire rhubarb
- 50g douglas fir syrup
- Beetroot
- 1 bottle spruce ale
- 50g sugar
- 200g large red beetroot
- Burnt meringue
- 100g egg white
- 160g sugar
- 50g water
- 3g apple balsamic vinegar
- Sweetened whipped curd
- 1 pot (280g) fresh cows curd
- Icing sugar
- Crispy sourdough
- 250g white sourdough bread
- 45g butter
- 100g sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
- Toasted sourdough ice cream
- 250g milk
- 375g double cream
- 65g sugar
- 65g light brown sugar
- 1/4 tsp salt
- 225g fresh cows curd
- 5 egg yolks
- Douglas fir granita
- 75g sugar
- 250g water
- 100g douglas fir
- 100g sorrel
- Honey & malt sponge
- 100g butter
- 60g caster sugar
- 2 eggs
- 250g plain flour
- 1/2 tsp baking powder
- 110g honey
- 1 1/2 tsp malt powder
- 100g milk
Rhubarb, Douglas Fir, Beetroot, Burnt Meringue & Sourdough by Andrew Postlethwaite
Andrew Postlethwaite
19th February 2018
Rhubarb, Douglas Fir, Beetroot, Burnt Meringue & Sourdough by Andrew Postlethwaite
Rhubarb, Douglas Fir, Beetroot, Burnt Meringue & Sourdough
Ingredients
Method
Cut rhubarb into small diamond shapes, 5 per portion. Vacuum pack with douglas fir syrup. Cook sous vide 65ºC for 15-20 minutes then cool. Before serving, strain from bag then drain on a cloth to remove excess liquid.
Reduce spruce ale with sugar down to a quarter of original volume then cool.
Thinly slice beetroots on a mandolin then cut discs out, 5 per pertion. Vacuum pack with the spruce ale reduction to compress. Before serving, strain from bag then drain on a cloth to remove excess liquid.
Heat sugar and water to a caramel. When the caramel is nearly ready, whip the egg whites to soft peaks. When the caramel reaches 175ºC remove for the heat and slowly drizzle into the egg whites whilst whisking on full speed. Continue whisking until the meringue is cold. Add the vinegar. Spread the meringue onto silpats to 4mm thick. Blowtorch the meringue to burn the top. Put in a dehydrator or hot cupboard until completely dry. Remove from the dehydrator, cool then store in airtight containers.
Whip curd with icing sugar, to taste. Thin with a little cream if too thick
Break the bread into small crumbs. Heat the butter to brown butter. Remove from the heat and add the bread, sugar, cinnamon and salt. Spread to a thin layer on a tray and bake at 180ºC for 20-30 minutes, stirring regularly until well toasted.
Heat milk, 125g cream, sugar, light brown sugar and salt in a pan. Put 250g cream in a bowl with curd and mix. Put egg yolks in another bowl, when milk mixture is hot gradually pour over the yolks whilst whisking. Pour the mixture back into the pan and continue to heat slowly, stirring all the time until the custard has thickened. Strain into the cream and curd mixture and stir until combined and smooth. Pour into pacojet containers and freeze. Churn on the pacojet, then fold in half of the crispy sourdough crumbs (from above). Use the other sourdough crumbs as a base to sit the ice cream on when plating.
Heat water and sugar. Cool then blend with douglas fir and sorrel. Freeze then scrape with fork.
Cream butter and sugar together. Gradually add eggs and flour. Add baking powder, honey and malt. Gradually add milk. Bake at 170ºC for 45 minutes - 1 hour
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