Gastronomixs

Rhubarb crémeux

Rhubarb, if prepared correctly, imbues your dishes with a rich tartness.

Makes 1450g.

Rhubarb crémeux

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Ingredients

215

g

egg yolks

160

g

sugar

635

g

whipping cream

300

g

rhubarb juice

150

g

sugar

4

g

Citras

18

g

gelatin sheets, soaked in cold water

As needed:

 

pink food colouring

Preparation method

  • Beat the egg yolks and 160g of sugar in a planetary mixer until white and fluffy.
  • Heat the cream in one pan with a little of the pink food colouring and in another pan heat the rhubarb juice with the 150g of sugar.
  • Bring the rhubarb juice to the boil and stir until the sugar has dissolved.
  • Stir the Citras through the rhubarb juice.
  • Dissolve the soaked gelatin in the warm cream and mix this with the rhubarb juice basis.
  • Add the cream mixture to the egg-yolk mixture and mix quickly but thoroughly to create a beautiful crémeux.
  • Pour the crémeux into a mould or, if you wish to create a pipeable version, pour it into a container.
  • If you want to create a pipeable version:
    - Leave the crémeux to cool completely.
    - Once it has completely set, use a whisk to stir the crémeux until smooth and creamy.
    - Spoon into a piping bag and refrigerate until use.
  • If you want to make the crémeux in a mould:
    - Freeze the mould in a blast chiller.
    - Unmould the crémeux and keep in the freezer.
    - Before use, take the crémeux from the freezer and allow to defrost before use.

Serving suggestions

  • Delicious in a composition with components of olive oil, honey, and thyme.
  • Perfect with components of vanilla, hibiscus, and cream.
  • Combines well with almond, white chocolate, and beetroot.

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