Red Rhubarb & Rose Dessert

Making the recipe

For 6 plates

Frozen puree without added sugar Red rhubarb

Frozen puree without added sugar Raspberry

Frozen puree without added sugar Lemon

Ingredients

Water – 220g
Rose water – 20g
Date sugar – 100g
Agar agar – 4g

Heat the water and rose water.
Mix the date sugar with the agar agar.
Gradually sprinkle the powders into the hot liquid while whisking.
Bring to a boil. Cool slightly.
Pour onto a tray lined with a guitar sheet.
Sprinkle with dried rose petals.
Store in the fridge.
Ingredients

Unsalted AOP butter – 75g
Icing sugar – 60g
Whole eggs – 30g
T45 flour – 150g
Fine salt – 1,5g

In a mixing bowl with a paddle attachment, combine the butter, icing sugar,
and salt.
Gradually add the eggs. Then add the sifted fl our.
Rest in the fridge for 20 minutes.
Roll out the dough to 3mm.
Chill again for 15 minutes.
Cut into desired shapes and bake between two Silpain mats in a 175°C oven
until golden.
Set aside for assembly.
Ingredients

Red rhubarb puree – 100g
Raspberry puree – 25g
NH pectin – 1,5g
Date sugar – 10g

Heat the red rhubarb puree.
Mix the pectin with the sugar.
Gradually add to the hot purée.
Bring to a boil.
Blend with an hand blender.
Store in the fridge until assembly.
Ingredients

Red rhubarb puree – 100g
Raspberry puree – 50g
Lemon puree – 3,75g
Water – 37,5g
Cane sugar – 40g
NH pectin – 3g
Cornflour – 7,5g
Unsalted AOP butter – 22,5g

Heat the purees with the water.
Mix all powders together.
Gradually whisk powders into the hot liquid.
Boil for 2 minutes.
Remove from heat, cool to 50°C, and add butter.
Blend with an hand blender.
Pipe into “TRUFFLE 5” molds by Silikomart.
Freeze.
Ingredients

Red rhubarb puree – 400g
Raspberry puree – 200g
Granulated sugar – 224g
Dextrose – 30g
Glucose – 40g
Stabilizer – 2g
Mineral water – 104g

Heat the water.
Mix the stabilizer with 10 times its weight in sugar.
At 25°C, add the remaining sugar, glucose, and dextrose.
At 40°C, add the stabilizer mix.
Pasteurize between 83–85°C for 2 minutes.
Cool the mixture as quickly as possible.
Once cooled, incorporate the purées.
Cover with plastic wrap and let mature in the fridge for 4–24 hours.
Blend again before churning in an ice cream machine.

PLATING & ASSEMBLY

Place a rose jelly disc at the bottom of each plate.
Add a sweet pastry disc.
Add two frozen crémeux spheres.
Pipe whipped rose cream.
Add a dot or line of rhubarb-raspberry confit.
Decorate with meringue flowers.
Garnish with fresh edible flowers.
Finish with a quenelle of red rhubarb sorbet.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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