Rhubarb lychee

At Maurits van der Vooren of restaurant Latour (*) we are treated to refined desserts, full of taste and controlled creativity.


  • strawberries
  • rhubarb gravy
  • lime oil
  • vanilla cream
  • Limon Cress
  • lychee gel
  • meringues

For the rhubarb ice cream:

  • 500 g of rhubarb
  • 100 g of sweet white wine
  • 100 g of sugar
  • 1 vanilla pod
  • 125 g egg yolk
  • 75 g of sugar
  • 125 g of butter
  • hibiscus to taste

For the lychee ice cream:

  • 300 g lychee puree
  • 90 g of water
  • grate 1 lime
  • 85 g of sugar
  • 30 g of glucose
  • 1 tbsp cortina

For the lemon shots:

  • 40 g of lemon juice
  • 150 g white couverture
  • 300 g of protein
  • 80 g of sugar
  • grate 1 lemon

For the rhubarb crèmeux:

  • 640 g rhubarb coulis
  • 200 g egg yolk
  • 175 g of protein
  • 200 g of sugar
  • 50 g of rhubarb syrup
  • 300 g of butter
  • 225 g mascarpone
  • 13 leaves of gelatin

For the rhubarb crispy:

  • 250 g of sugar
  • 250 g rhubarb coulis
  • 2 vanilla pods
  • 4 rhubarb stems
  • red dye

For the lychee and hibiscus gel:

  • 160 g of lychee coulis
  • 7 g of ginger juice
  • 50 g of lime juice
  • 1/2 vanilla pod
  • grate 1/2 lime
  • 6 g hibiscus flowers
  • 15 g of sugar
  • 1.5 g of agar
  • 1.5 g of gellan


Prepare the rhubarb ice cream as an anglaise and turbine. For the lychee ice cream, bring all ingredients to a boil, let cool and turbine. For the shots, make a smooth composition of all ingredients and make pearls in nitrogen.

For the crèmeux de coulis, bring the yolk, egg white and sugar to a boil, dissolve the gelatin in it, assemble the cooled mass with the syrup, butter and mascarpone and fill in two sizes of ring moulds.

For the crispy, boil the sugar, the coulis and the vanilla, colour with food colouring, cut thin slices of the rhubarb, pass through the mass and dry the slices in the drying tower.

For the gel, make a base of the coulis, the ginger juice, lime juice, vanilla, grater, and hibiscus. Weigh out 200 grams and make a gel with the other ingredients.

Place the crèmeux on the plate, spray a thin rim of vanilla cream on top and place a smaller crèmeux on top. Fill the ring shape with the rhubarb gravy and drop some lime oil in it.

Place the strawberry slices and rhubarb cubes on the back of the ring shape and garnish with the other components and the Limon Cress.


Latour Restaurant

Koningin Astrid Boulevard 5 – Noordwijk aan Zee
T  0031 71 365 11239

Recipe: Maurits van der Vooren
Source: Pâtisserie & Desserts - 46


In memoriam (10 October 1983 - 23 March 2021)
As a lasting memory of an inspiring collaboration.
Instagram: https://www.instagram.com/mauritsvdvooren/

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