from the pan while they are hot. Allow them to cool on a clean dry
countertop, baking pan or cutting board.
Heat the tarts or tart before serving. Swirl some crème fraîche on
each plate. Place the tarts on the plates. Place an egg-shaped scoop of
vanilla ice cream on the side and garnish with an apple chip.
rhubarb consommé with honey yogurt panna cotta and tropical fruits
2 lb dark red rhubarb (about 8 medium stalks)
1 cup sugar
Wash and dry the rhubarb. Trim off the ends of each stalk and
discard them. Chop the remaining stalks into 1 half inch pieces and
place them in a 3-4 quart pot with 1 1/2 cups of water and the sugar.
Bring this mixture to a boil and simmer the rhubarb for 3 minutes.
Do not stir the rhubarb. Remove the pot from the heat and allow it
to sit for 10 minutes.
Drape the piece of cheesecloth over a mesh strainer and suspend
the strainer over a pot or container that can collect the rhubarb
liquid. Pour the fruit into the cheesecloth-lined strainer and allow
the liquid to drain for 15 minutes. Chill the rhubarb soup over an
ice bath. You will have a little more than 1 cup of rhubarb pulp
remaining in the cheesecloth. Freeze the rhubarb and save it for a
strawberry rhubarb crisp.
HONEY AND YOGURT PANNA COTTA
32 oz container of whole-milk plain yogurt
1 cup crème fraîche
1/4 cup honey
2/3 cup whole milk
2/3 cup cream
3 fresh egg whites
3/4 cup sugar
1 tablespoon powdered gelatin
Drape the cheesecloth or towel inside of a strainer or colander.
Place the colander over a bowl that suspends the strainer so that it
does not touch the bottom of the bowl. Scrape the yogurt into the
cheesecloth. Wrap edges of the cloth around the yogurt and refrigerate it for at least 8 hours and up to 24 hours. During this period the
yogurt will lose half its volume. A greenish colored water will collect
at the bottom of your bowl.
With a rubber spatula, scrape the strained yogurt out of the
cheesecloth and into a stainless steel bowl. Add the crème fraîche
and the honey and whisk until the ingredients come together. Set
this mixture aside at room temperature.
In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water. Set it aside. Allow the mixture to sit for 10 minutes. The gelatin
will soak up all the water and expand into a gummy paste.
In a small heavy saucepan, combine the milk, cream and 1/2 cup
of the sugar; bring this mixture to a simmer. Meanwhile, whisk together the egg whites and the remaining sugar.
Remove the hot milk mixture and, with a ladle, add a little bit to
the egg whites, whisking constantly. Slowly add the egg white mixture into the hot milk/cream, stirring constantly. Cook this mixture
over medium heat, continuously stirring and scraping the bottom of
the pot with a rubber spatula or wooden spoon. The custard is done
when it thickens enough to coat the wooden spoon.
Remove the custard from the heat and stir in the bloomed gelatin.
Slowly whisk the custard for 1 minute, dissolving any small clumps
of gelatin. Pour the custard through a mesh strainer and chill it over
ice until it comes to room temperature. Once the custard has cooled
off, using a whisk, combine the yogurt-crème fraîche mixture with
the custard. Whisk gently but briskly until the ingredients are homogenous and smooth.
Spray your ramekins or molds with a little PAM. Pour the custard
into the molds and tap them on the counter so that the custard settles
and flattens on top. Refrigerate custards for 2 hours before serving, or up
to 2 days. To unmold the custards, dip the ramekins in hot water for 30
seconds. Dip a paring knife in the hot water and then run it around the
custards, hugging the sides of the molds as much as possible. Turn the
molds over the serving bowls and allow the custards to invert slowly.
2 star fruits
3 passion fruits
Slice the star fruit into thin cross sections. Dice the mango, kiwi
and pineapple. Scoop the flesh from the passion fruit. Unmold the
yogurt custards into the middle of each serving bowl. Pour some
rhubarb soup over the custard, into the bowl. Divide the fruit evenly
between your bowls. Serve immediately.