Olive Oil Biscuit
Strawberry Pate De Fruit
White Chocolate Sponge
Quark and Lemon Verbena Cremeaux
Pepper berry Ice cream
- Preheat oven to 150°C.
- Preheat oven to 165°C.
- Pre chill the ice cream machine.
- For the olive oil biscuit, in a stand mixer with a paddle attachment place the sugar and butter and cream until sugar has dissolved and the mix is a pale colour.
- Add the egg yolk gradually and beat until combined.
- Add the remaining ingredients and stir through until a paste is formed.
- Roll the mixture between paper to 5mm thick, then bake in an oven at 150°C for 15 minutes or until golden brown.
- While the biscuit is still hot, cut with a sharp knife to rectangles 4cmx9cm and allow to cool on the tray.
- For the Strawberry Pate de Fruit, place the strawberry puree and glucose in a large saucepan and bring to a boil.
- Mix the pectin with the sugar in a small bowl and pour into the boiling strawberry puree. Whisk to combine, then return to a boil.
- Mix the citric acid with the water and set aside.
- Using a thermometer bring the strawberry liquid up to 107°C, once the temperature is reached add the citric acid solution and whisk until dissolved.
- Pour enough of the pate de fruit into a tray or a square silicone frame to get a sheet 5mm thick. Allow to cool.
- For the White Chocolate Sponge, place the butter and white chocolate together in a medium stainless-steel bowl and place on top of a pot of boiling water.
- Once the butter and chocolate has melted, whisk in the egg yolks and vanilla until emulsified.
- In a stand mixer with a whisk attachment, place the egg whites in the bowl of the stand mixer and whisk with the sugar until stiff peaks form.
- Fold the egg whites into the egg yolk base, then sift in the dry ingredients.
- Pour into a 21cm x 21cm baking tin lined with paper or a silicone frame and bake at 165°C for 20 minutes or until medium brown in colour and the sponge has a slight spring when pressed.
- Allow the sponge to cool in the tray, then remove from the tray and place the bottom side down on top of the strawberry pate de fruit.
- Place into the fridge to set and firm up.
- Once set, use a sharp and wet knife to cut into 4x9cm rectangles and place the pate de fruit side onto the olive oil biscuits, and set aside.
- For the Rhubarb, wash and trim the stalks and place in a single layer onto a shallow baking tray 23cm x 35cm.
- In a large saucepan place the sugar, water, Campari, grenadine and citric acid. Bring to a boil stirring to combine and pour over the rhubarb.
- Cover with foil and place in the oven at 150°C or 10 minutes. Remove from the oven and check how tender they are, they may need to be covered again and returned to the oven for another 10 minutes.
- Once cooked and tender, remove the foil and allow to cool in the syrup.
- Once cooled, reserve enough of the poaching liquid to make the gel, then cut each baton of rhubarb into 4cm pieces long.
- Return the cut rhubarb back into the remaining syrup until ready to serve.
- For the rhubarb gel, place the reserved syrup in a large saucepan and bring up to a simmer and add the gellan gum while whisking.
- Return to a simmer, then whisk whilst boiling for approximately 30 seconds.
- Remove from the heat and using a stick blender, blend to ensure there is no undissolved powder, then pour into a bowl on top of an ice bath to set.
- Once the rhubarb gel is set, cut the gel into pieces and place into a blender. Blend on high for 2 minutes or until it has become a smooth gel. Set aside for plating.
- For the Quark and Lemon Verbena Cremeaux, bring the milk and the verbena leaves to a simmer and set aside to infuse for 10 minutes.
- Place the gelatine leaves in cold iced water for 5 minutes to bloom.
- In a stainless-steel bowl whisk the sugar and egg yolks together.
- When the time has elapsed for the infused milk, pass the infusion through a sieve into a medium saucepan and bring to a simmer.
- Add a small amount of the infused milk to the egg yolks and whisk together to temper.
- Add the remaining milk into the eggs.
- Place the custard mix in a medium saucepan and cook over a low heat whilst stirring until it reaches 83°C.
- Squeeze the water from the gelatine and stir into the custard mix. Allow this mix to cool on ice.
- When the custard mix is cooled, place the quark and the verbena custard mix into a stand mixer and whip until firm peaks form.
- Store this in a piping bag with a Saint Honore piping nozzle attached in the fridge.
- For the Pepper Berry Ice Cream, place the milk and cream in a large saucepan and bring to a boil with the pepper berry.
- Using a stick mixer, blitz briefly and allow to infuse for 10 minutes.
- In a medium saucepan whisk together the egg yolks and sugar until just dissolved
- Bring the infusion back to a simmer.
- Add a small amount to the egg yolks, then return to the heat and cook until the custard reaches 83o, then pour onto an ice bath to cool.
- Once the mix has cooled completely, mix in the sour cream and strain through a fine sieve. Churn in an ice cream churner
- To assemble, cut a rectangle of strawberry pate de fruit and place on top of one of the pre-cut olive oil biscuits.
- Place 5-6 pieces of poached rhubarb on top of the white chocolate sponge and brush with a small amount of the gel.
- Stack the rhubarb and white chocolate sponge on top of the strawberry pate de fruit and olive oil biscuit.
- Pipe a thin layer of the quark and lemon verbena cremeaux on top of the rhubarb and place on the plate.
- Place a small amount of rhubarb gel to the right of the tart.
- Crush a small amount of biscuit trim in a bowl and place a spoonful on the plate to hold the ice cream in place.
- Place a rocher of pepper berry ice cream on the biscuit crumb. Serve.