Basil-Poached Rhubarb & Raspberry with Elastic Caramel, Honey Yogurt Sphere and Rhubarb-Raspberry Foam
A modernist plated dessert of basil-poached rhubarb and raspberries with a honey tuille, elastic carrageenan caramel, reverse-spherified honey yogurt, and a foam made from the poaching liquor.
⏱️ Prep: 60 min🍳 Cook: 30 min
Nutrition
per per 300 g portion250
Calories
3g
Protein
45g
Carbs
6g
Fat
Ingredients
| 200 g | raspberries |
| 100 g | rhubarb |
| — | fresh basil |
| 200 ml | stock syrup (200 g sugar, 200 ml water) |
| 50 g | honey (runny) |
| 50 g | butter |
| 50 g | brown sugar |
| 50 g | plain flour |
| squeeze | lemon juice |
| 500 g | water |
| 150 g | sugar |
| 50 g | golden syrup |
| 20 g | water |
| 5 g | carrageenan kappa |
| 3 g | carrageenan iota |
| 200 g | plain natural yogurt |
| 60 g | honey |
| 1.6 g | xanthan gum |
| 5 g | sodium alginate |
| 1 litre | water |
| 1.6 g | xanthan gum |
| 80 ml | poaching liquor |
Instructions
- Make a sodium alginate bath and leave it in the fridge until clear.
- Make the stock syrup and add the basil, raspberries and sliced rhubarb; leave to infuse.
- Combine the yogurt and honey and drop it into the sodium alginate bath, letting it react for about 30 seconds before removing with a molecular spoon and rinsing gently.
- Combine all the tuille ingredients and bake for 10 minutes at 180°C.
- Blend the carrageenan kappa and carrageenan iota into 500 g of water until combined.
- Heat the 20 g of water with the sugar and golden syrup, then slowly whisk in the carrageenan solution. Bring to heat until the sugar dissolves and simmer for a few minutes before pouring into a container to set.
- Blend 80 ml of the poaching liquor from the basil-poached berries and rhubarb with the 1.6 g of xanthan gum to create a foam.
- Strain the remaining liquor through a chinois and serve as a sauce in the bowl, or on the side in a small jug.