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RHUBARB LYCHEE TRIFLE
 more Rhubarb Desserts
 

Rhubarb Cobbler

Rhubarb Crumble

Rhubarb Floating Island 

Rhubarb Lychee Trifle

Rhubarb Sundae

Rhubarb Tart

  

| Rhubarb Compote | Lychee Gelée | Royal Icing | Vanilla Cream | Yellow Sponge |

| Streusel | Lime Meringue | LAYERS |

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 Rhubarb  Compote:    yield : 42

2650   gm      rhubarb, chopped into 1 inch pieces

1500   gm      orange juice, fresh

 800   gm      sugar

1000   gm      lime juice, fresh

  20   ea      orange strips, no pith

  10   ea      kafir lime leaves, cut into strips

 

Cut rhubarb into 1 inch cubes.

Cook all ingredients, over a low flame and simmer just until the rhubarb begins the break apart. Approximately 5-8 minutes.

Take off of heat and allow to marinate until room temperature.

Carefully strain.

Reserve the remaining juice for sorbet. (Sorbet ratio: 1L of juice to 4g sorbet stabilizer, boiled together)

 
 Lychee  Gelée:         yield: 21

500   gm      lychee puree

200   gm      elderflower syrup

300   gm      water

200   gm      sugar

0.5   gm      fleur de sel

  4   gm      agar agar powder

  2   ea      gelatin sheets

 

Hydrate gelatin in ice water.

Mix the agar into 300g of water and allow to absorb for 5 minutes.

In another bowl, mix together the lychee puree, elderflower, salt and sugar.

Add gelatin to the water and boil the water and agar mixture for 1 minute.

Add the lychee mixture and combine.

Pour into rocks glasses ½ inch high. (3oz)

Allow to set.

 
 Royal  Icing  meringue:   yield : 48

 50   gm      egg white

250   gm      confectioners' sugar

 10   gm      white vinegar

  -            dried rose petals, crushed (petals only)

 

Whisk together the egg white, icing sugar and vinegar.

Whip until full volume.

Spread onto silpats using a plastic stencil, (cut slightly smaller than the rocks glass). Sprinkle crushed, dried rose petals onto meringue.

Dry in a 200 F oven low fan until crisp, appx 2 hours. 

Store in an airtight container.

 
 For the Vanilla  Cream:   yield : 12

400   gm      cream

 50   gm      icing sugar

1.5   ea      vanilla beans

 

Whip until stiff peaks. Store in a piping bag.

 
 Yellow Sponge       yield :  48 per tray

- 565 gm Confectioners sugar

- 450 gm Egg yolks

     __________

- 1100 (1kg 100) Egg whites

- 340 gm Sugar

- 1 lemon juice

     __________

- 300 gm All purpose flour

- 125 gm Corn Starch

- 2 tbsp Baking powder

 

- 2 1/4 cup Canola or Grapeseed oil

 

In a large bowl mix the first 2 ingredients

Make a well and add the 3 dry ingredients

Beat the egg whites finishing by adding the lemon juice until stiff peaks

Pour whites over yolks batter and fold in until well combined .

Finally add oil .

Pour mix onto 2 large baking sheet trays 3/4 inch thick and bake at 325F for about 20 minutes.

Allow to cool completely before using or refrigerating.
 
 Graham  Streusel

-         400 gm Butter , cut in cubes

-         400 gm Sugar

-         400 gm Almond Flour

-            8 gm Fleur de Sel

-         400 gm Flour

 
 Soft  Lime  Meringue:

 x 1
      x 4     ►  yield :1 large sheet tray
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4
16
  leaf gelatin
113
452
  gm
 Lime juice
   
 
313
1252
  gm Sugar
150
600
  gm Water
15
60
  gm Glucose
     
50
200
  gm Egg whites
1.5
6
  ea Lime zest

 

Boil the sugar, water and glucose to 117 C.

Begin to whip the whites. Cool to 85 C and pour down the side of the bowl whisking on high.

Melt the gelatin in ½ of the lime juice.

Add the remaining lime juice and cool to 35 C. 

Pour into the mixing meringue. 

Whip until full volume.

Fold in the lime zests.

Spread onto plastic lined large sheet trays. (if using x 3 recipe)

Allow to dry slightly, approximately 1 hour and dust with potato starch.

Cut into ¼ squ inch cubes

Store in an airtight container.

 
 
Layers (from bottom up to top):
 For one glass
2
  oz Lychee gelee
    Ladyfinger biscuit
75
  gm Poached rhubarb
35
  gm Whipped cream
5
  pces Lime marshmallow ¼ in cubes
    Graham streusel
2
  oz Sorbet
1
  pce meringue
10
 fragments Crystal. Rose Petals
    
 
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