Recipe of the Month

Sous Vide Rhubarb, Marshmallow, Ginger Beer Jelly, Rhubarb Sorbet

Sous Vide Rhubarb
300g Tender Stem Rhubarb
120g Stock Syrup
30g Dry Gin
Juice of 1 Lime
1 Vanilla Pod

• Cut the Rhubarb into 7cm Pieces and Place in the Vacuum Bag
• Scrap the Vanilla Seeds into the Stock Syrup, Gin and Lime Juice
• Pour the Liquid into the Bag and Seal on Full
• Poach the Rhubarb in a Water Bath on 61°c for 20 Minutes
• Once Cooked, Plunge the Bag into Ice Water to Prevent Further Cooking.

Marshmallow
170g Sugar
50g Water
100g Egg Whites
1 ½ Leaves Soaked Gelatine
1 Vanilla Pod

• Boil the Sugar, Water and Vanilla Until Temperature Reaches 118°c
• Add the Gelatine
• Whip the Egg Whites in a Mixer until they Form Soft Peaks
• Turn the Machine Down and Slowly Add the Sugar Syrup
• Continue to Whip Until the Meringue has cooled and Has Thickened
• Pipe into Moulds and Set in the Freezer

Ginger Beer Jelly
200g Ginger Beer
1 Leaf Soaked Gelatine
20g Sugar
Juice of 1 Lemon

• Boil the Beer and Sugar and then Add the Gelatine and Lemon Juice
• Set in the Fridge

Rhubarb Sorbet
500 g Rhubarb
125g Caster Sugar
15g Liquid Glucose
50g Water
1 Gelatine Leaves
Juice of ½ Lemon

• Finely Chop the Rhubarb and Place in a Saucepan
• Add the Glucose and Water and Bring to a Simmer and Cook for about 5 Minutes Until Soft
• Add the Soaked Gelatine and Blitz Until Smooth
• Freeze in a Paco Jet Container for 24 Hours Before Churning

Rhubarb Puree
160g Rhubarb
150g Caster Sugar
25g Grenadine

• Finely Chop the Rhubarb and Place in a Saucepan
• Cover with the Sugar and Grenadine and Simmer for about 5 Minutes Until Soft
• Blitz and Pass Through a Fine Mesh Sieve

Ginger Biscuits
125g Butter
125g Golden Caster Sugar
1tblsp Golden Syrup
180g Self Raising Flour
1 tsp Ground Ginger
1 Egg Yolk

• Mix Together the Sugar, Flour and Ground Ginger
• Melt the Butter with the Golden Syrup
• Mix Together with the Egg Yolk to Form a Soft Dough
• Cover With Cling Film and Leave to Rest for an Hour
• Make Balls with the Dough About the Size of a 10 Pence Coin and Place on Grease Proof Paper
• Bake on 180°c for 9-10 Minutes

Enjoy!

Graham Harrower
Executive Chef