Rhubarb cloud with spring flowers
Recette proposée par Beatriz Gonzalez
Preparation 30 minutes
Cooking 15 minutes
1 kg rhubarb pulp (puree or jam) |250 g sugar |6 whole eggs |350 g sugar |1.4 kg butter |6 gelatine sheets |30 cl water |100 g sugar |4 egg whites |2 gelatine sheets |150 g butter |250 g flour |62 g ground almonds |125 g icing sugar |2 g fleur de sel |1 vanilla bean |1 egg |Simple syrup = (1.4 L water + 1.350 kg caster sugar) |1 kg rhubarb |2 limes |Edible flowers: Chrysanthemum, hibiscus, rose, nasturtium
1To make the rhubarb cream: Rehydrate the gelatine sheets in water. In a saucepan, heat the rhubarb pulp with the 250 g of sugar and the soaked gelatine sheets. Using a mixer, beat the eggs with the 350 g of sugar until pale and frothy. Stir the beaten eggs into the rhubarb mixture.
2Heat the mixture over low heat, whisking constantly, until it thickens to the consistency of a pastry cream. Remove the saucepan from the heat. Mix the butter into the cream using a hand mixer.
3To make the rhubarb cloud: Beat the egg whites with the sugar until peaks form. Rehydrate the gelatine sheets in a small amount of water, melt them and mix them with the 30 cl of water. Add the gelatine mixture to the beaten egg whites and continue beating until well incorporated. Grease the insides of dome-shaped moulds or pastry rings. Make a layer of rhubarb cloud in the moulds followed by a layer of rhubarb cream. Finish with another layer of rhubarb cloud. Cover with greased cling film.
4Cook in a pressure cooker for 4 to 5 minutes at 80ºC. Chill in the refrigerator for 15 minutes before unmoulding. Use a vegetable peeler to peel the rhubarb stalks and to make rhubarb ribbons. Set the ribbons aside for candying in simple syrup (see step 6 below).
5To make the shortcrust pastry: Preheat the oven to 180ºC. Combine all of the shortbread ingredients in the bowl of a stand mixer. Mix until the dough is uniform and begins to pull away from the sides of the bowl. Remove the dough from the bowl and allow it to rest in the refrigerator for 30 minutes. With a rolling pin, roll out the dough out until it is 2 to 3 mm thick. Cut out circles of dough with a round cookie cutter that is the same size as the rhubarb clouds. Bake the shortbread rounds in the 180ºC oven for 5 minutes.
6To make the simple syrup: Pour the water into a saucepan and add the caster sugar. Add the zest from two lemons to infuse the syrup with lemon flavour. Bring the mixture to a boil. Stop the cooking as soon as the sugar has completely dissolved. Candy the rhubarb ribbons in the syrup.
7Assembly: Place a shortcrust pastry round on each plate. Top the shortbread with a rhubarb cloud. Decorate with rhubarb ribbons, edible flowers and a few dots of rhubarb cream.