Strawberry Consommé with Rhubarb Ice Cream and Rhubarb Glass by Amanda Haba

(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine)      

Sponsored by:  

Nothing says summer to me more than the combination of strawberry and rhubarb. The frambosa variety of rhubarb that Ponthier selects for their purée is the best out there, hands-down. It is pink, vibrant and has a great tartness that pairs perfectly with the Ponthier 100% strawberry purée, made from Senga Sengana and Camarosa varieties. To balance all the fruit in this recipe, I love to use the Felchlin Edelweiss white couverture and yogurt. This is summer on a plate!

Yield: 30 servings

Strawberry Consommé

• 8 pt strawberries
• 240 g granulated sugar
• 60 g Ponthier Lemon Chilled Purée 100%

1. Wash and quarter the strawberries. Place in a stainless steel bowl, sprinkle with sugar and add lemon purée. Cover tightly with plastic wrap. Place over a pot of simmering water. Simmer for 1 hour, allowing strawberries to release their juices.
2. Strain, and discard strawberries.
   

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Felchlin Edelweiss White Chocolate Yogurt Mousse

• 8 g gelatin sheets, bloomed
• 650 g Greek yogurt, room temperature
• 10 g Ponthier Lemon Chilled Purée 100%
• 720 g Felchlin Edelweiss White Couverture Coins
• 500 g heavy cream, whipped

1. Add the bloomed melted gelatin to the Greek yogurt; add the lemon purée, then add to the melted white chocolate and stir to combine. Fold in the heavy whipped cream.
2. Pipe into a ring mold and freeze.
   

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Ponthier Rhubarb Fruit Glass

• 550 g Ponthier Rhubarb Purée
• 10 g Sosa agar agar
• 195 g granulated sugar
• 100 g glucose
• 10 g Sosa maltodextrin powder

1. Using a hand blender, combine the purée and agar in a medium pot. Add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container and refrigerate until fully set and chilled.
2. Blend the set mixture in a chilled high-speed blender until a smooth purée is obtained. Add the maltodextrin and continue to blend until dissolved. Spread the gel onto a thin sheet on a lightly greased sheet of acetate and dehydrate for 24 hours.
   

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Sosa Yogurt Strawberry Micro Sponge

• 300 g egg whites
• 60 g granulated sugar
• 60 g almond flour
• 20 g all-purpose flour
• 60 g Sosa Yopols Mediterranean
• 20 g strawberry powder

1. Put all the ingredients in a blender and shred well until the mixture is fine and even.
2. Strain the mixture and put into a siphon, adding three loads of nitrous oxide and beating vigorously between loads. Make three small cuts in the base of a plastic cup for even cooking. Put the mixture into the plastic cup up to 1/3 of its capacity. Cook for 30 seconds in a 900-Watt microwave.
   

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Ponthier Rhubarb Strawberry Sorbet

• 300 g Ponthier Rhubarb Purée
• 300 g Ponthier Strawberry Purée 100%
• 60 g Sosa Prosorbet 100 Cold
• 75 g glucose powder
• 40 g water

1. Blend all ingredients; allow the mixture to mature overnight in an ice cream machine.
2. Pipe into quenelle molds and freeze.
   

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Assembly

• Micro flowers
• Sliced strawberries

1. Place White Chocolate Yogurt Mousse ring onto plate. Ladle the Strawberry Consommé into the center; break up the Rhubarb Glass into pieces and arrange them decoratively. Place Strawberry Yogurt Micro Sponge around the edges with a quenelle of Rhubarb Sorbet. Garnish with a strawberry slices micro flowers.