Strawberry-Rhubarb Consommé
Maybe I like rhubarb so much because I started eating it when I was a child; my mother’s strawberry-rhubarb pie is one of my earliest memories. And I love summer fruit soups; that’s something I learned from François Payard. So this combination is a natural for me. You need just the pod from the vanilla bean for this dessert, so if you have saved some used pods, now is the time to recycle. And you will need a whipped cream charger (see page 279) for the foam. You will have leftover consommé (which you can freeze) and foam; you simply can’t successfully foam less liquid than is in the recipe.
Elderflower cordial is available at gourmet markets and online from English Delights.
Recipe information
Yield
serves 4 on it¿s own or 8 as part of fourplay
Ingredients
For the Rhubarb Foam
For the Consommé
For the Basil Tapioca
To Serve
Preparation
For the Rhubarb Foam
Step 1
Cut the rhubarb into small pieces and put it through a juicer. Rhubarb fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 2 cups. Adjust the color with grenadine to make it a light pink.
Step 2
Pour about 1/2 cup of the juice into a small glass bowl and sprinkle the gelatin over the surface. Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted. Pour into the rest of the rhubarb juice and stir for about 1 minute.
Step 3
Pour into a whipped cream maker and screw on a fresh N2O charger. Shake vigorously for about 2 minutes. Refrigerate for at least 2 hours, shaking vigorously every 30 minutes or so, as the gelatin sets, or for up to 1 week.
For the Consommé
Step 4
Remove the zest from the orange and lemon with a vegetable peeler. Tie the zest in cheesecloth along with the vanilla pod and lemongrass. Juice the orange and lemon. Strain the juices and reserve.
Step 5
Put the strawberries, rhubarb, elderflower cordial, Moscato d’Asti, water, and grenadine in a saucepan and bring to a boil over medium-high heat. Add the cheesecloth sachet, reduce the heat, and simmer the soup for 10 minutes. Remove from the heat and let cool to room temperature.
Step 6
Remove the sachet and liquefy the soup with an immersion blender. Strain through a fine strainer set over a bowl or pitcher (discard the solids). Whisk in the orange and lemon juices and chill thoroughly before serving or for up to 3 days.
For the Basil Tapioca
Step 7
Bring 2 cups of the water to a boil in a small saucepan. Add the tapioca and simmer, stirring occasionally, for about 10 minutes. The tapioca will have lost about half its opacity. Drain and rinse the tapioca. Bring the remaining 2 cups water to a boil and add the tapioca. Cook until the tapioca has lost all its opacity, another 2 to 3 minutes. Large pearls will take longer to cook. Drain, and rinse well in cold water to remove the excess starch. Put the tapioca in a container with 1 cup of the simple syrup and refrigerate until you’re ready to serve.
Step 8
Blanch the basil in boiling water for 15 seconds. Drain, refresh in ice water, and drain again. Squeeze out all of the water and put the basil in a blender. Add the remaining 1/4 cup simple syrup and blend on high for at least 1 minute, to make a smooth puree. Line a strainer with a few layers of cheesecloth. Strain the basil syrup (discard the solids) and refrigerate until you’re ready to serve or for up to 1 week.
To Serve
Step 9
Drain the tapioca. Stir the basil syrup into the tapioca and add a spoonful to a small glass. Pour in the consommé over the back of a spoon to help keep the layers distinct. Shake the whipped cream maker and top the glass with a shot of rhubarb foam. Sprinkle with sliced basil, if desired. Repeat for each serving.
make it simpler
Step 10
You could serve the consommé without the basil tapioca and foam, just with the Thai basil.
