Patisserie MASTERCLASS: RHUBARB AND LEMON SNACKING BAR
Recipe by Shona Sutherland
Rhubarb Pâte de Fruits 14cm frame 300g
Ingredients
130g rhubarb puree
130g sugar for the fruit
20g sugar for the pectin
6g pectin jaune powder (SOSA brand used)
26g glucose
2g tartaric or citric acid solution
Caster sugar to dust
Method
Mix pectin and 20g sugar together.
Heat puree and the 130g sugar to approx 60C. Rain in the pectin and sugar while stirring. Bring to boil, add glucose then continue to cook to 108ºC (brix 70)
Remove fruit from heat and stir in tartaric/citric acid.
Pour in to frame on a silicone mat, leave overnight to set.
Coat slab in sugar before cutting in to strips to fit the mould, dust with caster sugar
Lemon Ganache
Ingredients
270g white chocolate
50g whipping cream (37-38% fat content)
18g glucose
Zest of 2 lemons
46g lemon juice (approx. 1.5-2 lemons)
Mould cast with white chocolate
Method
Place the 270g white chocolate in a bowl. Heat cream with glucose, pour on to the chocolate in the bowl. Stir briefly to start the chocolate melting. Heat lemon juice and zest in a pan or in a bowl in the microwave to boiling point, pass to the bowl and stir in.
Stir to emulsify fully and cool to 25-28C, then pipe in to the cast bar moulds, leaving room to press a piece of rhubarb pâte de fruit in to the ganache.
Leave to crystallise. Cap with tempered white chocolate.
Demould when contracted.