Poached rhubarb, baba, Sechuan Button

Poached rhubarb:

• 250g fresh rhubarb
• 100ml water
• 60g caster sugar
• 1 rhubarb tea per person

Tuille mix:

• 50g T45 flour
• 25 icing sugar
• 25g honey  
• 50g pasteurised egg whites 
• 50g unsalted butter, melted 
• 3g Sechuan Buttons

Baba dough (for 10 - 20 baba):

• 50gr T45 flour
• 45g milk
• 8g yeast

Dough:

• 100g T45 flour 
• 8g honey 
• 3g salt 
• 104g whole eggs 
• 70g soft butter 
• 5g Sechuan Buttons 

Soaking syrup:

• 250g water 
• 75g  sugar 
• 1ea vanilla pods 
• 50g  rhubarb juice 
• 10g fresh ginger, grated 
• ½ lemon, zest 
• 2g Sechuan Buttons 

Rhubarb Sechuan cocktail (500ml):

• Method: shaken
• Glass: tea/coffee cup
• Flavour: sweet and sour
• 12.5ml rhubarb syrup
• Sechuan Button foam
• 25ml fresh lemon juice
• 3 drops cholocate bitter
• Garnish: grated Sechuan Button
   
• Rhubarb syrup (2:1) for 450ml:
  • 150ml fresh rhubarb juice or chopped
  • 300g caster sugar
     
• Sechuan Button foam (500ml whipper/siphon):
  • 250ml Sechuan syrup
  • 200g eggs
     
• Koko Kanu coconut rum infused coffee
  • 50ml coffee beans 
  • 500ml Koko Kanu coconut rum

Custard ice cream:

• 500ml milk
• 75g trimoline
• 88g caster sugar
• 15g milk powder
• 13g vanilla pods
• 30g procrema
• 100g UHT
• 75g VDB olive oil
• 40g custard powder

Poached rhubarb:

• Trim and chop the rhubarb into 15cm batons. Bring the water, sugar and tea to the boil and leave to cool, place the rhubarb in a bag and cover with the syrup, seal. 
• Steam @ 60°C/ 3 fan for 15 minutes, leave to cool in an ice bath. Allow to steep in the syrup for 24 hours before using. 

Tuille mix:

• Whisk the flour, sugar, honey and egg white together until well combined. Whisk in the melted butter. 
• Rest in the fridge for at least 1 hour. Spread mixture into lace silicon mould then spread the Sechuan button over the tuille mix  and bake at 160°C for 5-8 mins until golden. Peel off and allow to cool and crisp up. Store in an air tight container with silica gel.

Baba dough (for 10 - 20 baba):

• Mix all ingredients together, leave to prove for 30 minutes. 

Dough:

• After mixing the whole eggs, separate the eggs into thirds. Mix all the dry ingredients and the poolish with two thirds of the eggs until nice and elastic. 
• Add the remaining eggs followed by the soft butter and Sechuan Buttons.  
• When smooth pipe 35g per baba mould. Leave to prove until it reaches the top of the mould. Preheat oven to 200°C, place the babas in the oven and after 2 mins turn temperature down to 170°C/ 1 fan/ 50% for around 18 minutes. 
• Allow to cool slightly and remove from moulds. Store in the freezer. 

Soaking syrup:

• Bring all ingredients to the boil, chill down and allow to steep overnight in the fridge.
• Soak baba when syrup is warmed to 50°C. 
• Soak babas for 1 min from frozen. Allow to drain on a rack. 

Rhubarb Sechuan cocktail (500ml):

• Rhubarb syrup:
  • Blend the ingredients in a blender on a medium speed until combined. Bottle the syrup. 
     
• Sechuan Button foam:
  • Combine the water and the sugar in a saucepan over medium heat until sugar has completely dissolved. Remove from heat; add Sechuan Buttons and leave to infuse for 1 or 2 hours. Strain and bottle the syrup. Place all the ingredients into the whipper/siphon, close it and shake it. Put 2 charges and leave to rest inside the fridge. 
     
• Koko Kanu coconut rum infused coffee:
  • Place the coffee beans in a jar with a lid and leave to infuse, covered for 30 minutes. Taste it, if you like the flavour, strain the mixture with a strainer and decant the liquid into a bottle.    

Custard ice cream:

• Bring everything apart from the olive oil and procrema to the boil.  
• Simmer for ten minutes and pour into a gastro tray to cool.  
• Pass out the vanilla and blitz in the oil and procrema using a Vitamix, pass through a chinois and store in the fridge. 
• Churn, dust with custard powder and freeze.

Recipe: Kurtus Auty