Rhubarb, Lemon Sponge & Milk Sorbet

Desserts Food Gluten-free Vegetarian

Neil Ferguson, pastry chef at Castlemartyr Resort, Cork

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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

FOR THE LEMON POWDER
Bring syrup to boil. Blanch peel in syrup for 12 mins, dehydrate for 2 hours @60 degrees
Blitz and sieve
FOR THE POACHED RHUBARB
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)
Puree half and add to the bottle
FOR THE LEMON SPONGE
Blitz all ingredients, except xanthan, until smooth. Add xanthan buzz quickly
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
FOR THE MILK SORBET
Add water, sugar and lemon juice. Stir until you dissolve the sugar
Add the rest of the ingredients, mix well and add to pacojet container. Freeze for at least 24 hours
TO SERVE
Squeeze puree into the centre of the plate
Rip the sponge into large pieces and arrange on the plate. Add sorbet to pacojet and Quenelle on top of the sponge
Arrange rhubarb pieces around sponge, add dots of puree and garnish with celery cress