- Rhubarb 300g
- White chocolate 40g
- Pistachio Puree 2ml
- Pistachio 4g
- Sugar – 300g
- Grenadine 65ml
- Gelatine 2.4g
- Cream 100ml
- Isomalt – 30g
- Fennel cress 5g
Chilled rhubarb soup, white chocolate & pistachio
Chilled rhubarb soup, white chocolate & pistachio
Dessert cooked by Mariusz Dobies from Kaleido Restaurant during Greater Manchester Heat of the North West Young Chef Competition 2013
Ingredients
Method
Cook rhubarb with sugar, water & grenadine (15 mins), blitz
Soak gelatine, combine gelatine with rhubarb liquor, cool and whisk in kitchen aid, chill for 25 mins
Melt choc and mix with whipped cream add pistachio puree, stir gently and allow to cool
Bake isomalt at 180 for 10 mins – roll into tube shape
Gather ingredients and plate up
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