rhubarb napoleon...

This dessert will be my first creation on the menu at the restaurant this Monday. Thanks to my bosses who give me the opportunity to experiment and play around in the kitchen.
Rhubarb is one of my favorite vegetable. Because of its tartness, I complement it with sweet mascarpone cream, phyllo crisp, honey caramel sauce, sea salt caramel powder and basil caviar.
- rhubarb-vanilla compote
- mascarpone-lemon cream
- phyllo crisp
- honey caramel sauce
- sea salt caramel powder
- basil caviar
- caramel ice-cream
At the restaurant, I will serve Thai basil ice-cream instead of the caramel ice-cream.
make 4 servings
for the compote
- 250 g rhubarb, cut into 1/4" thick
- 70 g sugar
- 1/2 vanilla bean
- 30 g water
for the cream
- 1 egg yolk
- 90 g sugar
- 60 g water
- 30 g glucose syrup
- 1 lemon zest and juice
- 3 sht gelatin, bloomed
- 250 g mascarpone cheese
- 200 g heavy cream, whip to soft peak
for the compote
1. Cook rhubarb, sugar, vanilla and water over medium heat until the rhubarb has almost cooked, about 7-10 minutes.
2. Remove from the heat and cool down over an ice-bath.
for the cream
1. Whip the egg yolk until light.
2. Make a syrup of the sugar, water and glucose, cook to 248 degrees F.
3. Add bloomed gelatin to the yolk and gradually pour the hot syrup into the yolk while whipping constantly, continue whipping until cool.
4. Mix in mascarpone cheese, zest and juice.
5. Fold in whipped cream.


Heather said...

Hi Thip,
That looks good, but to tell you the truth I never saw or tasted rhubarb before because it is not available where I live(Sacramento,CA).

s. stockwell said...

This is just so over the top artful and unique. bravo! best wishes from Santa Barbara, california.

Jo said...

Khun Thip, this looks really delicious and even though I've never tasted a rhubarb before, I've seen wonderful recipes made from it.

Siri said...

This looks so elegant and gorgeous. I love rhubarb too. Hope your napoleons are a big hit at the restaurant!


Vanillaorchid said...

It's so beautiful ka P'Thip..wanna try this rhubarb napoleon.

I love the way you decorate the dessert so much ka.

Thip said...

Heather & Jo.
Rhubarb is sour if you eat it raw. When sugar is added, it has a sweet/tart flavor.

Thanks, Stockwell, Siri and Om.


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