2.5g gelatin powder
2g Tasmanian mountain pepper berries
75g egg whites
16g orange zest, finely grated
Peanut butter custard:
75g dark roasted peanuts
125g soy milk
75g coconut cream
Dark roasted peanuts for plating
150g rhubarb liquor (see recipe below)
200g rhubarb liquor (see recipe below)
500g chopped rhubarb
80g frozen raspberries
15g grated ginger
3 strips orange zest
3 strips lemon zest
250g rhubarb, chopped
10g frozen raspberries
2.5g ginger, finely grated
0.5g orange zest, finely grated
0.5g lemon zest, finely grated
1.6g locust bean gum
Soak gelatin powder in 100 grams cream for 15 minutes.
Blend pepper berries and sugar into fine powder. Add to 150 grams of cream and bring to a boil.
Slowly pour infused cream into the gelatin mix while blending with a stick blender until the gelatin has been dissolved.
Pour into 12 lightly greased cube silicone moulds and refrigerate.
Once set carefully pop out of the moulds.
Slowly whip egg whites and sugar until it forms stiff peaks.
Add orange zest and whip for one more minute.
Transfer to a piping bag with a 7mm round nozzle and pipe into long sticks.
Dehydrate at 55 C for 12 hours.
Break into 5cm sticks and use four per person.
Peanut butter custard:
Blend the peanuts into peanut butter.
Combine soy milk, coconut cream, sugar, cornflour and salt and blend with a stick blender until the cornflour has been dissolved.
Add the peanut butter and bring to a boil while constantly whisking.
Transfer to a bowl, cover by putting cling wrap directly on the surface of the hot custard and refrigerate.
Once cooled, blend until smooth and transfer into a piping bag.
Pipe 4 dots per plate, with half a roasted peanut on top of each dot.
Place one bigger dot per plate with 5 peanut halves on top to rest the rhubarb sorbet quenelle on.
Cut rhubarb into 18 sticks measuring 50mm x 8mm x 8mm. Use trimmings to make rhubarb liquor.
Vac pack rhubarb stick with 150g rhubarb liquor and cook sous vide at 60 C for 30 minutes.
Cool in ice water.
Strain and reduce the cooking liquid down to a quarter until it gets syrupy.
Vac pack the rhubarb sticks with the reduction.
Use three rhubarb sticks per person when plating.
Bring to a boil, let set and blend until smooth.
Transfer to a squeeze bottle.
Place 9 dots per person per plate.
Vac pack everything and cook sous vide at 85 C for 4 hours.
Strain through a fine sieve and use for rhubarb gel and poached rhubarb.
Vac pack all ingredients and cook sous vide at 90 C for 1 hour.
Blend while hot, strain through a fine sieve and freeze in a paco jet beaker.
Pacotize until ready to use, plate one quenelle per person.
Recipe provided by Mimosa Wines Restaurant