Poached rhubarb, baba, Sechuan Button

Ingredients

Poached rhubarb:

  • 250g fresh rhubarb
  • 100ml water
  • 60g caster sugar
  • 1 rhubarb tea per person

Tuille mix:

  • 50g T45 flour
  • 25 icing sugar
  • 25g honey  
  • 50g pasteurised egg whites 
  • 50g unsalted butter, melted 
  • 3g Sechuan Buttons

Baba dough (for 10 - 20 baba):

  • 50gr T45 flour
  • 45g milk
  • 8g yeast

Dough:

  • 100g T45 flour 
  • 8g honey 
  • 3g salt 
  • 104g whole eggs 
  • 70g soft butter 
  • 5g Sechuan Buttons 

Soaking syrup:

  • 250g water 
  • 75g  sugar 
  • 1ea vanilla pods 
  • 50g  rhubarb juice 
  • 10g fresh ginger, grated 
  • ½ lemon, zest 
  • 2g Sechuan Buttons 

Rhubarb Sechuan cocktail (500ml):

  • Method: shaken
  • Glass: tea/coffee cup
  • Flavour: sweet and sour
  • 12.5ml rhubarb syrup
  • Sechuan Button foam
  • 25ml fresh lemon juice
  • 3 drops cholocate bitter
  • Garnish: grated Sechuan Button
     
  • Rhubarb syrup (2:1) for 450ml:
    • 150ml fresh rhubarb juice or chopped
    • 300g caster sugar
       
  • Sechuan Button foam (500ml whipper/siphon):
    • 250ml Sechuan syrup
    • 200g eggs
       
  • Koko Kanu coconut rum infused coffee
    • 50ml coffee beans 
    • 500ml Koko Kanu coconut rum

Custard ice cream:

  • 500ml milk
  • 75g trimoline
  • 88g caster sugar
  • 15g milk powder
  • 13g vanilla pods
  • 30g procrema
  • 100g UHT
  • 75g VDB olive oil
  • 40g custard powder

Method

Poached rhubarb:

  • Trim and chop the rhubarb into 15cm batons. Bring the water, sugar and tea to the boil and leave to cool, place the rhubarb in a bag and cover with the syrup, seal. 
  • Steam @ 60°C/ 3 fan for 15 minutes, leave to cool in an ice bath. Allow to steep in the syrup for 24 hours before using. 

Tuille mix:

  • Whisk the flour, sugar, honey and egg white together until well combined. Whisk in the melted butter. 
  • Rest in the fridge for at least 1 hour. Spread mixture into lace silicon mould then spread the Sechuan button over the tuille mix  and bake at 160°C for 5-8 mins until golden. Peel off and allow to cool and crisp up. Store in an air tight container with silica gel.

Baba dough (for 10 - 20 baba):

  • Mix all ingredients together, leave to prove for 30 minutes. 

Dough:

  • After mixing the whole eggs, separate the eggs into thirds. Mix all the dry ingredients and the poolish with two thirds of the eggs until nice and elastic. 
  • Add the remaining eggs followed by the soft butter and Sechuan Buttons.  
  • When smooth pipe 35g per baba mould. Leave to prove until it reaches the top of the mould. Preheat oven to 200°C, place the babas in the oven and after 2 mins turn temperature down to 170°C/ 1 fan/ 50% for around 18 minutes. 
  • Allow to cool slightly and remove from moulds. Store in the freezer. 

Soaking syrup:

  • Bring all ingredients to the boil, chill down and allow to steep overnight in the fridge.
  • Soak baba when syrup is warmed to 50°C. 
  • Soak babas for 1 min from frozen. Allow to drain on a rack. 

Rhubarb Sechuan cocktail (500ml):

  • Rhubarb syrup:
    • Blend the ingredients in a blender on a medium speed until combined. Bottle the syrup. 
       
  • Sechuan Button foam:
    • Combine the water and the sugar in a saucepan over medium heat until sugar has completely dissolved. Remove from heat; add Sechuan Buttons and leave to infuse for 1 or 2 hours. Strain and bottle the syrup. Place all the ingredients into the whipper/siphon, close it and shake it. Put 2 charges and leave to rest inside the fridge. 
       
  • Koko Kanu coconut rum infused coffee:
    • Place the coffee beans in a jar with a lid and leave to infuse, covered for 30 minutes. Taste it, if you like the flavour, strain the mixture with a strainer and decant the liquid into a bottle.    

Custard ice cream:

  • Bring everything apart from the olive oil and procrema to the boil.  
  • Simmer for ten minutes and pour into a gastro tray to cool.  
  • Pass out the vanilla and blitz in the oil and procrema using a Vitamix, pass through a chinois and store in the fridge. 
  • Churn, dust with custard powder and freeze.

Recipe: Kurtus Auty

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