Rhubarb, Lemon Sponge & Milk Sorbet

Desserts Food
Neil Ferguson, pastry chef at Castlemartyr Resort, Cork
Ingredients
FOR THE LEMON POWDER
4 lemons
150ml water
150g sugar
FOR THE POACHED RHUBARB
1 bunch rhubarb
1 orange
300g sugar
1 vanilla pod
3 shots grenadine
600ml water
FOR THE LEMON SPONGE
100g egg whites
40g egg yolks
85g caster sugar
20g gluten-free flour
1g xanthan gum
1 lemon zested fine
1 tsp lemon powder
FOR THE MILK SORBET
400ml full fat milk
100g condensed milk
200g caster sugar
200ml hot water
1 lemon, juiced
Method
  1. FOR THE LEMON POWDER
  2. Bring syrup to boil. Blanch peel in syrup for 12 mins, dehydrate for 2 hours @60 degrees

  3. Blitz and sieve

  4. FOR THE POACHED RHUBARB
  5. Wash rhubarb and cut to desired size. Bring all ingredients, except rhubarb, to the boil and poach until just under-cooked (time depends on thickness)

  6. Puree half and add to the bottle
  7. FOR THE LEMON SPONGE
  8. Blitz all ingredients, except xanthan, until smooth. Add xanthan buzz quickly
  9. Add to foam gun, charge twice and chill for 2 hours. Fill the takeaway cup one third and microwave on full for 45 seconds. Leave to cool fully in cup
  10. FOR THE MILK SORBET
  11. Add water, sugar and lemon juice. Stir until you dissolve the sugar
  12. Add the rest of the ingredients, mix well and add to pacojet container. Freeze for at least 24 hours


  13. TO SERVE

  14. Squeeze puree into the centre of the plate

  15. Rip the sponge into large pieces and arrange on the plate. Add sorbet to pacojet and Quenelle on top of the sponge


  16. Arrange rhubarb pieces around sponge, add dots of puree and garnish with celery cress