(For 4 portions)
- 500gr freshly cut rhubarb
- 2 freshly picked cherries
- 100g caster sugar
- 400ml water
- 1/2 tsp agar agar
- 2 punnet Kyona Mustard Cress
- Cut the rhubarb to size using the hight of a rectangle or round pastry ring.
- Pour the water in a saucepan with the caster sugar and bring to boil.
- Immerse the cut rhubarb in the boiling syrup, bring back to boil and turn off the heat as soon as the syrup is boiling again. Cover with a plate and let cook/infuse for 6 to 8 minutes
- Place the stick of rhubarb on a tissue paper and put the syrup back on the stove to reduce.
- Once reduced to a good consistency, whisk the agar in the syrup.
- Build the rhubarb using the rectangle pastry ring from the start and pour some warm syrup on top with a small ladle. Place in the fridge to set with the leftover of the syrup.
- Once set, remove the rhubarb stack from the ring and place on the plate.
- Using a little blender, blitz the leftover of the syrup (now set also) to a consistency paste and arrange some dots on the plate.
- Add a few slices of cooked rhubarb, half of a cherry and the Kyona Mustard Cress.
Recipe: Franck Pontais
Say yes to the cress