Sudachi chiboust on cardamom sablé breton, rhubarb poached with blackcurrant leaf, sudachi gel, rhubarb compote, rhubarb granita and green blackcurrant
40g egg yolks
20g corn starch
2 gelatin leaves
90g egg whites
100ml sudachi juice
Soak gelatine leaves in cold water, set aside. Whisk together egg yolks, sugar and corn starch in a mixing bowl. Bring cream to a boil, add 1/2 of the hot cream to the egg mixture whisking to combine. Whisk in remaining cream and return to the saucepan. Cook until thickened enough to coat the back of a spoon, remove from heat and stir in gelatine leaves. Leave to cool.
Bring sugar and sudachi juice to a boil and cook until 118C on an instant read thermometer. Meanwhile whisk the egg whites until soft peaks, slowly drizzle in the boiling syrup and whisk until a stiff, glossy meringue. Fold into the pastry cream, transfer to a piping bag and pipe into silicone quenelle moulds. Freeze for at least 3 hours.
Cardamom sablé breton
1/4 tsp. ground cardamom
1/2 tsp. salt
Preheat oven to 190C.
Beat together butter, sugar, salt and cardamom in a stand mixer. Beat in the egg, scraping the sides of the bowl. Beat in the flour until the dough is homogenous. Wrap the dough in clingfilm and transfer to the fridge to rest for at least 30 minutes.
Roll out to about 1/4cm thickness, return to the fridge to chill for at least another 15 minutes. Cut out oval biscuits that fit the size of the quenelle moulds and bake for about 15-20 minutes, or until golden brown. Cool completely on a wire rack.
50ml sudachi juice
2g agar agar
Bring water, sugar and sudachi juice to a boil, add agar agar and cook for 1 minute. Remove from heat, transfer to a small bowl and cool completely. Blend to a pipeable gel, transfer to a squeeze bottle and store in the fridge until ready to assemble.
Rhubarb poached with blackcurrant leaf
250g rhubarb cut into 3-4cm batons
4-5 blackcurrant leaves
In a small pan, boil the water, blackcurrant leaves and sugar together to a simple syrup. Transfer the rhubarb to a heatproof bowl and cover with the boiling syrup. Leave the rhubarb to cool to room temperature in the syrup.
Rhubarb granita and compote
300g rhubarb, roughly chopped
Place the rhubarb, sugar and water in a saucepan and bring to a boil. Simmer for 30 minutes until all the rhubarb pieces has broken down and released their juices.
Transfer the cooked rhubarb into a fine sieve and let the juices drain into a clean bowl, saving the leftover rhubarb “compote”.
Cool the rhubarb liquid before pouring into a flat container. Transfer to the freezer, stirring every half an hour until completely frozen. Use a fork to grate the frozen rhubarb juice to granita.
To assemble and serve
Poivre de cassis
Small blackcurrant leaves
Invert 4 frozen chiboust and place on top of sablé biscuits. Place a chiboust on each plate. Arrange poached rhubarb, sudachi gel, rhubarb compote and blackcurrant leaves on the plate, top with rhubarb granita and dust with poivre de cassis. Serve immediately.