The rhubarb cloud recipe of Beatriz Gonzalez, the Mexican chef of the Left Bank Grande Epicerie restaurant, whose style is based on subtle mixes of sweet/salty as well as touches of perfectly dosed acidity on the plates.
For 4 persons • Preparation : 30 min • Cooking : 15 min
For the creamy rhubarb:
In a pan, heat the pulp of rhubarb and 250 g of sugar, with the gelatine leaf previously rehydrated.
Using a beater, blanch the eggs with 350 g of sugar, then add them to the pulp of sweetened l rhubarb.
Heat on a low flame, constantly beating, until the preparation thickens like a crème pâtissière, then beat the cream with the butter away from the flame using a robot.
For the cloud of rhubarb:
Beat the egg whites into snow peaks with the sugar.
Rehydrate the gelatine in a little bit of water and allow to melt, then mix with the water.
Incorporate this mixture with the beaten egg whites, then continue to mix. In dome-shaped moulds or well oiled circles, place a layer of cloud, then a layer of creamy rhubarb—ending with a new layer of cloud. Oil a plastic film and cover.
Cook in a pressure cooker during 4 to 5 min at 80°C. Set in a fresh place before unmoulding (15 min after cooking). With a knife, peel the rhubarb branches, then cut up into strips.
Set aside to place in 30° syrup.
For the sweet dough :
In the vat of a beater, place all the ingredients, mix until the dough unsticks from the sides and is homogenous.
Allow the dough to sit in a fresh place for 30 min.
Spread the dough with a pastry pin with 2 to 3 mm thickness and cut up dough circles (the sized of the clouds) with cookie cutters. Bake at 180°C for 5 min.
For the syrup at 30°: pour the water in a pan, add the powdered sugar. Two green lemon zest for infusion. Bring to a boil. Stop the cooking as soon as the sugar is completely melted.
Glaze the rhubarb ribbon in this syrup.
For the presentation:
Place a circle of sweet dough on the centre of the plate, then place a cloud on top.
Decorate with rhubarb slivers, the edible flowers and a few dabs of creamy rhubarb.
Also discover the melting apples by Béatriz Gonzalez and the recipe for the strawberry cheesecake.
