Gastronomixs

Rhubarb poached with elderflower, sweet cicely sorbet, and hay foam

Magnus Ek is a Swedish chef and owner of the two Michelin-starred restaurant Oaxen Krog and the Bib Gourmand-awarded Oaxen Slip. He founded both restaurants with his wife Agneta Green. After graduating from restaurant school in Sweden in 1984, Magnus worked in various top restaurants in Sweden and Denmark. In 1994, he opened Oaxen on the island with the same name in Stockholm. In 2013, the restaurant was re-opened on the island Djurgården and Magnus received his first Michelin star. The second Michelin star was awarded in 2015.

Sustainability is an important theme that runs throughout Oaxen, from the building and its furnishings to the food they serve. Magnus strives to cook with as many organic ingredients as possible. He primarily uses wild plants and local farms for his ingredients. Many of the ingredients are grown on Djurgården or originate from other areas around Stockholm.

Serves 4.

Creation by Magnus Ek, Oaxen Krog** & Oaxen Slip, Stockholm, Sweden.

Rhubarb poached with elderflower, sweet cicely sorbet, and hay foam

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Ingredients

400

g

water

200

g

glucose syrup

100

g

sugar

1

 

lemon, juice and zest

90

g

sweet cicely leaves

20

g

toasted hay

1

kg

cream

200

g

milk

4

g

gelatine (160 bloom)

20

g

honey, raw

3

g

sea salt

200

g

water

30

g

glucose syrup

2

g

citric acid

30

g

sugar

30

g

sweet cicely leaves

As needed

 

xanthan gum

1

kg

rhubarb

50

g

elderflower

1

l

water

1.7

kg

sugar

1.3

kg

lemon juice

20

g

citric acid

1

kg

fondant

1

kg

glucose syrup

1

kg

Isomalt sugar

Preparation method: rhubarb
  • Bring the water, sugar, lemon juice, and citric acid to the boil.
  • Add the elderflowers whilst the liquid is still warm.
  • Leave to infuse overnight.
  • Pass the liquid through a sieve and pull vacuum equal amounts of rhubarb and syrup.
  • Cook at 80°C for approximately six minutes.
Preparation method: sorbet
  • Bring the water, sugar, glucose, and lemon to the boil.
  • Cool completely and pass through a sieve.
  • Pack the sweet cicely into a Pacojet canister and blast freeze.
  • Once frozen, pour syrup on top and freeze again.
  • ‘Pacotize’ four times before use.
Preparation method: juice
  • Heat the water, sugar, glucose, and citric acid until dissolved.
  • Cool and combine with sweet cicely in a blender until smooth.
  • Pass through a sieve. and weigh.
  • Add 0.4g xanthan gum per 100g of cicely liquid and mix with a handheld blender.
Preparation method: hay foam
  • Pull vacuum the toasted hay with the cream.
  • Infuse at 80°C for two hours.
  • Weigh and set aside 300g to cool.
  • Combine the milk, honey, and salt and heat.
  • Add gelatine and dissolve.
  • Combine this warm liquid with the 300g cooled hay infused cream.
  • Pour into a gourmet whip, charge twice with N20 cartridges.
Preparation method: sugar
  • Combine all ingredients into a pot and cook until 158°C.
  • Pour out onto a tray. Let it cool completely.
  • Blend to a fine powder.
  • Sieve onto a non-stick mat.
  • Bake at 160°C with no fan until melted clear.
  • Store in an airtight container.
Finishing & presentation
  • Dress the plates with the rhubarb, hay-foam, and sorbet and cover with a piece of sugar.
  • Finish the dessert with the juice and some sweet cicely leaves.

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