Kaffir Lime Leaves, Rhubarb and Zallotti Blossom Snobinette

Ingredients 

Ingredients for the snobinette cups

• 300g white chocolate
• 1 pkt kaffir lime leaves – dried and ground into powder
• Mini round sponges wrapped in cling film (or a suitable mould)

Ingredients for the rhubarb conserve

• 2g Sosa NH fruit pectin powder
• 10g caster sugar
• 60g rhubarb puree
• 60g caster sugar
• 12g glucose
• Few drops (to taste) citric acid solution

Ingredients for the rhubarb and Zallotti Blossom ganache

• 70g white chocolate (28% cocoa solids)
• 40g rhubarb puree
• 5g glucose
• Flowers off 2 sprigs of Zallotti Blossom
• Rhubarb flavouring or raspberry oil – few drops
• ¼ tsp beetroot powder and Yka leaves powder to colour
• Few drops citric or tartaric solution (to taste)

Ingredients for the candied Kaffir Lime Leaves

• 10 Kaffir Lime Leaves cut to fine chiffonade
• 50g sugar
• 100g water
• Extra caster sugar for candying

Ingredients for the garnish

• 1 pkt Zallotti Blossom
• The above candied Kaffir Lime Leaves

Method

Method for the snobinette cup

• Have prepared small round cylinder sponges wrapped in cling film (with the corners of the cling film brought up to the top and twisted to stay in place. Alternatively, use a polycarbonate chocolate cup mould if preferred.
• Melt and temper the white chocolate, blitz in the Kaffir Lime Leaves powder with a hand blender.
• If using the sponges as a mould, holding the top twisted cling film, dip each one in the chocolate, making sure the chocolate doesn’t come up above the top edge of the sponge. Dab off any excess chocolate and leave the coated sponge on parchment to set.
• Refrigerate for a maximum of 10 minutes if required. If using a polycarbonate mould, cast it as normal and turn out once contracted.

Method for the rhubarb conserve

• Mix pectin and the 10g sugar together in a small bowl.
• Warm the puree with the 60g sugar to approx. 60C. Stir in pectin and sugar gradually.
• Bring to boil, add the glucose and cook to 100–103˚C, stir in the citric acid.
• Let cool and pipe a little into the base of each snobinette cup.
• Method for the rhubarb and Zallotti Blossom ganache
• Weigh the white chocolate in to a bowl.
• Place the rhubarb purée, Zallotti Blossom and glucose into a small pan and bring to the boil.
• Pour immediately over the white couverture in the bowl, and stir to emulsify.
• Add the beetroot powder and Yka leaves powder bit at a time until the desired colour is reached.
• If required, add a few drops rhubarb flavouring/raspberry oil and citric/tartaric acid to give a boost.
• Once the ganache has cooled to 25–28˚C, pipe it into the snobinette cups on top of the rhubarb conserve up to a few millimetres from the top.
• Leave to crystallise for a few hours at 14–16C.

Method for candied Kaffir Lime Leaves

• Lay the leaves on top of each other and cut into very fine chiffonade with a sharp knife.
• Place the chiffonade Kaffir Lime Leaves in a saucepan and cover with the 200ml cold water.
• Bring to the boil and cook for 2 minutes.
• Add the caster sugar and reduce to a light syrup.
• Leave the syrup to cool.
• Pass the syrup with the chiffonade of leaves thorough a sieve (reserve the syrup for another use), place the chiffonade leaves in some caster sugar and toss to coat. Lay them on a dehydrator tray and dehydrate for an hour.
• Once dried and candied, set aside until ready to use.

Method for assembly

• On top of each cup, arrange a medley of the candied Kaffir Lime Leaves and Zallotti
• Blossom.
• Serve.

Chef: Shona Sutherland