- Yield: 6 Servings
Rhubarb Sorbet And Poached Rhubarb
- 7 oz rhubarb, thinly sliced
- ¾ cup sugar syrup
- ¼ cup corn syrup
- 10 oz rhubarb, sliced
- 0.33 cup white wine
- ½ vanilla bean, split and scraped, but pod reserved
- 1 cup sugar
Basmati Rice Cream
- ¼ cup basmati rice
- 1¼ cups whole milk
- ¼ vanilla bean, split and scraped, but pod reserved
- 0.33 cup sugar
- ¾ cup whipping cream
Citrus Semolina Cake
- 1 Lemon juice and zest
- 1 Orange juice and zest
- 1 tsp vanilla extract
- ¾ cup sugar
- ¼ cup water
- 0.33 cup all-purpose flour
- 1 tsp baking powder
- 0.33 cup semolina flour
- 0.66 cup unsalted butter
- 3 eggs, separated
- 0.33 cup sweet wine, like Essensia orange muscat
How to Make It
- RHUBARD SORBET: Puree rhubarb, sugar syrup and corn syrup in a blender. Strain mixture through a sieve then pour into an ice cream machine and process according to the manufacturer's instructions. Store 8 to 12 hours or overnight in the coldest part of the freezer.
- POACHED RHUBARD: Preheat the oven to 350°F. Place rhubarb, wine, vanilla bean (both seeds and pod) and sugar in a roasting pan. Cover with foil and cook in the oven for 30 minutes, or until rhubarb is tender. Remove and discard the vanilla pod. Allow rhubarb to cool and store in the refrigerator.
- BASMATI RICE CREAM: In a medium saucepan, bring rice, milk and vanilla bean (both seeds and pod) to a simmer. Cook until rice is soft and overcooked, about 30 minutes. Add sugar. Remove and discard the vanilla pod. Puree rice mixture in a blender, strain through a sieve and allow to cool. In a large bowl, whip cream to stiff peaks, then fold into the rice mixture.
- CITRUS SEMOLINA CAKE: In a small saucepan, make a syrup by combining the lemon juice, orange juice and vanilla. Add 1;4 cup of the sugar and the water. Bring to a boil, cook for 1 minute, then remove from heat and allow to cool.
- Line a baking sheet with parchment paper and preheat the oven to 350°F.
- In a bowl, sift together all-purpose flour, baking powder and semolina flour.
- In the bowl of an electric mixer, cream together butter, lemon zest, orange zest and the remaining Yz cup of sugar until fluffy and light in colour. Add egg yolks one at a time. Add a third of the flour mixture, followed by a third of the sweet wine. Repeat until all of the flour and wine has been incorporated.
- In another mixing bowl, whisk egg whites to stiff peaks. Fold them into the batter.
- Pour cake batter onto the baking sheet. Bake until light golden on the edges and soft to the touch, about 20 minutes. Pour citrus syrup over the cake and allow to cool. Using a round cutter 2Yz inches in diameter, cut out six rounds of cake.