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Gin, Rhubarb, Grapefruit and Basil
Recipe by Callum Hann
Try Callum Hann's Gin, Rhubarb, Grapefruit and Basil today!
- Steps
- Ingredients
Ingredients
Gin Rhubarb Mousse
Rhubarb Granita
Roasted Rhubarb
Rhubarb Curd
Pickled Rhubarb
Basil Snow
To serve
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Steps
- Preheat oven to 160°C.
- For the Gin Rhubarb Mousse, soak the gelatin in a bowl of cold water.
- Place yolks into the bowl of a stand mixer fitted with a whisk attachment and start to combine on a medium speed.
- Meanwhile, add the sugar and water to a medium saucepan and cook until it reaches 118°C. Remove from heat, let bubbles settle for a few seconds and slowly add to the egg yolks, pouring down the side of the bowl. Increase the speed to high and beat for 3 minutes or until the mixture and cooled and thickened. Set aside.
- In another stand mixer bowl, fitted with a whisk attachment, whisk 130g of the cream until firm peaks. Whisk in the grapefruit juice, zest and gin. Whisk until stiff peaks.
- Squeeze the water from the soaked gelatin and add to a saucepan with the remaining 50ml cream. Warm on a medium heat until the gelatin has dissolved.
- Fold the egg mix, gin mix and warm cream together then pour into a 6-cavity 6cm silicon dome mould. Transfer to the freezer for 90 minutes or until firm.
- For the Rhubarb Granita, remove the strings from the rhubarb and chop finely to reduce the strain on the juicer. Juice the rhubarb to yield 500ml. Reserve 300ml for the pickled rhubarb and rhubarb curd.
- Place the water, sugar and basil in a saucepan and bring to a simmer. Cook for 2-3 minutes to infuse. Remove from heat and whisk in the 200ml of rhubarb juice. Discard the basil.
- Place the mixture onto a tray and transfer to the freezer for at least 1 hour or until firm. Using a fork, scrape the frozen mixture to form a granita. Keep frozen until serving.
- For the Roasted Rhubarb, in a medium bowl, toss the rhubarb, sugar and caster sugar together. Arrange the rhubarb in 2 small oven-proof ramekins so that they fit snugly. Cover with foil and roast for 40-45 minutes, or until tender. Set aside to cool in the ramekin.
- For the Rhubarb Curd, soak the gelatin in a bowl of cold water.
- Place rhubarb juice and butter in a saucepan and bring to a simmer. Meanwhile, whisk eggs and sugar together in a bowl to combine.
- Pour the hot rhubarb mix onto the egg mix and whisk to combine. Pour back into the saucepan and cook on medium-low heat until it reaches 80°C. Cook for 1-2 minutes, until the mixture thickens.
- Squeeze the excess water from the gelatin. Remove the saucepan from heat and whisk in the gelatin. Transfer to a sealable container to refrigerate.
- For the Pickled Rhubarb, combine juice, vinegar and sugar in a small saucepan and bring to the boil.
- Slice the rhubarb, on an angle, to create 2-3mm thick slices. Prepare at least 18 pieces and place in a bowl. Pour the warm pickle over the rhubarb and set aside to cool.
- For the Basil Snow, prepare a saucepan of boiling water and a bowl of iced water.
- Blanch the basil in boiling water for 10 seconds, plunge into the iced water before draining and drying as thoroughly as possible
- Blitz the basil leaves in a bullet blender with the oil for 2-3 minutes or until warm to the touch. Sit for 4-5 minutes before draining through a muslin-lined sieve.
- In a separate bowl, whisk together icing sugar, citric acid and maltodextrin. Whisk in around 20g of oil until it forms clumps around 5-10mm in size.
- To serve, arrange six plates. Remove the mouse from the freezer and unmould a mouse onto each plate. Allow to soften for 10-15 minutes. Scoop 2 tablespoons of granita around half of mousse. Scoop the curd on the other side. Top with pieces of roasted and pickled rhubarb and grapefruit segments, on top of the curd. Garnish with basil leaves and finish with 2 tablespoons of basil snow on top.
