Rhubarb, Charcoal Ice Cream, Rosemary Crumble
Warm the compote and put a layer in the base of the bowl.
Cover with a layer of the rosemary crumble.
Place a ball of the ice cream on top.
Follow with the chilled mousse directly from the isi gun over the ice cream.
Finish with a dusting of freeze dried rhubarb powder
Peel and dice the rhubarb. Tie the skins in muslin. For every 500g of dice, weigh 150g water and 300g sugar. Gently heat the water and sugar to dissolve the sugar.
Pour the rhubarb dice, skins and syrup into a vac pac bag and macerate in a warm area (30-50ºC) for 2-3 hours, all the colour should have bled out, but the rhubarb still crunchy. This can be done in a container if you don’t have a vac packing option. If you don’t have anywhere warm enough then just leave the rhubarb out at room temperature for 24 hours.
Pass off the syrup, squeeze the skins of all their colour. Mix 5/10g of pectin (depending on how set you want it) with the syrup and boil. Allow to cool and mix with the dice.
Weigh and dice the butter. Put in the fridge.
Chop the rosemary nice and fine. Blend all the dry ingredients in a thermo. Add the butter (ensure its cold) and blend to a crumble texture, blend fast and don’t over work.
Bake at 165°C for approximately 10 mins rotating the tray and stirring a couple of times to a very lightly golden colour.
Charcoal Ice Cream
Ensure the charcoal is fully heated and white. Drop into 200g of milk and 400g of cream. Cover as quickly as possible. Allow to infuse at room temperature for 3 hours until it has cooled down.
Pass the infusion through a fine sieve.
Weigh your infusion into a Thermomix and top up with milk to 600g. Add 70g sugar, 6 egg yolks. Set thermo to 90°C speed 4. If you don’t have a Thermomix this can be done in a pan with a whisk. Add 4g of STAB 2000 straight away once the mixture is moving. If you don’t have STAB 2000 this can be swapped with a different ice-cream stabiliser that can be bought online. Probe the mix and ensure it reaches 80°C. Turn heat off, add 1 tbsp of glucose and pass through a fine sieve and churn in an Ice-cream machine.
Rhubarb Crumble Mousse
Chop the rhubarb a similar size (roughly 15mm cubes) into a gastro tray and cover with 70g of castor sugar.
Dice the butter and put in the fridge.
In a thermo blend the GF oats to a flour. Add the demerara, incorporate. Ad the diced butter and quickly blitz until you have a crumble texture, make sure the butter is cold, don’t over blend.
Carefully cover the chopped rhubarb with the crumble, ensure there is a defined layer between the 2 and no rhubarb is showing. Bake at 190°C for approx 25 mins turning the tray half way through, looking for a nice caramelisation on the crumble but as little colour as possible on the rhubarb.
Blend until smooth, turn the speed down and blend through 50ml of rhubarb juice, 500g of water. Pass and chill.
Using half of the mix fold through 400g of cream, charge in an isi gun once and keep in the fridge.
The remaining puree can be frozen down for next time!