STRAWBERRY CRÉMEUX
INGREDIENTS
Strawberry crémeux:
400 gr strawberry purée
120 gr egg yolks
150 gr whole eggs
100 gr sugar
4 gr gelatine
Butter
Rhubarb ice cream:
600 gr rhubarb juice
120 gr sugar
22 gr atomised glucose
11 gr stabiliser
4 gr fibre
Gingerbread:
125 gr flour
125 gr barley flour
15 gr baking powder
5 gr mixed spice
150 gr cream
250 gr honey
30 gr butter
100 gr sugar
150 gr whole eggs
PREPARATION
Strawberry crémeux: Soften and drain the gelatine. Mix all the ingredients except for the butter. Boil lightly, stirring all the time, to obtain a jelly-like texture. When the temperature has dropped to 35/40ºC, add butter and form an emulsion by beating in a kitchen robot. Chill.
Rhubarb ice cream: Mix all the dry ingredients in a bowl. In a measuring jug, use an electric beater to mix the dry ingredients into the rhubarb juice. Leave to soak for 4 hours. Beat in the ice-cream maker, and keep frozen.
Gingerbread: Sieve all the flours together with the baking powder and spice. Melt the honey, butter and granulated sugar. Pour the warm mixture into the flour and mix until smooth. Add the whole eggs. Pour into a 25 cm circular pan and bake at 170ºC for 40 minutes. When cooked, turn out onto a rack.
TO SERVE
See photo.