Recipe Rhubarb-Wild Strawberry Finger

To prepare this dish

Ingredient list

Soft pistachio sponge

184 g egg whites
184 g sugar
QS green water-soluble food colouring
QS yellow water-soluble food colouring
75 g eggs
147 g egg yolks
61 g plain flour (T55, approximately 11% protein)
61 g pistachio powder
38 g butter
750 g total weight

Rhubarb compote

320 g rhubarb
759 g total weight
QS water-soluble red colouring
70 g gelatin mass
13 g potato starch
7 g water
103 g sugar
3 g orange zest
243 g orange juice
700 g total weight after reduction

Gelatin mass

31 g powdered 200-bloom gelatine
184 g water
214 g total weight

Wild strawberry compote

213 g IQF strawberries
85 g IQF wild strawberries
21 g orange juice
8,5 g pectin NH
85 g sugar (1)
85 g sugar (2)
2,55 g citric acid solution (50/50)
500 g total weight

Citric acid solution (50/50)

1,42 g citric acid
1,42 g water
3 g total weight
3 g total weight after reduction

Vanilla orange flower mascarpone mousse

465 g Mascarpone
92 g egg yolks
173 g sugar
116 g water
4 g lemon zest
4 g orange blossom water
1,1 pieces vanilla pods
121 g gelatin mass
621 g Excellence whipping cream 35% fat
1600 g total weight

Pâte sablée

253 g plain flour (T55, approximately 11% protein)
105 g icing sugar
42 g finely ground almonds
3 g salt
148 g butter
49 g eggs
600 g total weight

Pistachio glaze

446 g mirror glaze
9 g pistachio paste (coloured)
45 g water
QS fat-soluble green food colouring
500 g total weight

Strawberry glaze

424 g mirror glaze
64 g strawberry puree
13 g water
0 g vanilla powder
0 g water-soluble red colouring
500 g total weight

Mirror glaze

909 g mirror glaze
91 g water
1000 g total weight

Mascarpone decorative cream

36 g milk
36 g sugar
23 g gelatin mass
77 g Mascarpone
329 g Excellence whipping cream 35% fat
500 g total weight

Poached rhubarb

450 g rhubarb
750 g water
150 g sugar
QS water-soluble red colouring
1350 g total weight

White chocolate pistachio petal decorations

500 g white chocolate 33%
50 g pistachio powder
550 g total weight

Elle & Vire products used

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Soft pistachio sponge

   • Beat the egg whites with the sugar until stiff.
   • Add the green and yellow colourings.
   • In another bowl, beat the whole eggs and the yolks.
   • Combine the two mixtures, then fold in the flour and ground pistachios followed by the hot melted butter.
2. 2

   Rhubarb compote

   • Cook the rhubarb in the orange juice with the zest and sugar.
   • Add the combined potato starch and water.
   • Bring to the boil, stirring constantly.
   • Stir in the gelatine mass and red colouring.
   • Mix with a hand blender and refrigerate.
3. 3

   Gelatin mass

   • Hydrate the gelatin powder into the cold water for at least 20 minutes.
   • Melt in a microwave and refrigerate.
4. 4

   Wild strawberry compote

   • Heat the diced strawberries, the wild strawberries with and the orange juice.
   • At 40°C, add the pectin mixed with the sugar (1).
   • Bring to the boil, add the sugar (2) and boil again for 3 minutes.
   • Add the citric acid solution.
   • Refrigerate.
5. 5

   Citric acid solution (50/50)

6. 6

   Vanilla orange flower mascarpone mousse

   • Bring the sugar, water, lemon zest and vanilla beans to the boil.
   • Pour over the egg yolks.
   • Heat to 70°C in a bain-marie, strain, then beat to make a bombe mixture.
   • Combine the mascarpone with the orange flower water.
   • Stir in the melted gelatine mass mixed with a little mascarpone.
   • Fold in the whipped cream and lastly, the bombe mixture.
7. 7

   Pâte sablée

   • Work the flour, icing sugar, salt and ground almonds with the butter to obtain a sandy texture.
   • Add the eggs and mix briefly.
   • Refrigerate.
8. 8

   Pistachio glaze

   • Heat the ingredients together and bring to the boil.
   • Mix with a hand blender then strain through a conical sieve.
9. 9

   Strawberry glaze

   • Heat the ingredients together and bring to the boil.
   • Strain through a conical sieve.
10. 10

    Mirror glaze

    • Bring to the boil.
11. 11

    Mascarpone decorative cream

    • Bring the milk and sugar to the boil.
    • Add the gelatine mass and the mascarpone.
    • Blend using a hand mixer while adding the chilled cream.
    • Refrigerate at least 4 hours (ideally overnight).
12. 12

    Poached rhubarb

    • Cut the rhubarb in 2 mm strips then cut in half on an angle.
    • Bring the water and sugar to the boil.
    • Add the red colouring to obtain a pinkish colour.
    • Pour over the rhubarb and let cool.
    • The rhubarb must remain crunchy.
13. 13

    White chocolate pistachio petal decorations

    • Spread the tempered white chocolate on a 6 cm x 1.5 cm petal-shaped stencil mat.
    • Remove the mat and sprinkle the petals with green pistachio powder.
    • Place the petals in a 5.5 cm log cake mould to curve.
14. 14

    Assembly

    •  Whip the decorative cream and pipe out irregular balls using a plain 8 mm tip.
    • Top with two white chocolate petals sprinkled with pistachio powder and five pieces of poached rhubarb.

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