Panna cotta:
100g cream
2.5g gelatin powder
30g sugar
2g Tasmanian mountain pepper berries
150g cream
Orange meringue:
75g egg whites
75g sugar
16g orange zest, finely grated
Peanut butter custard:
75g dark roasted peanuts
125g soy milk
75g coconut cream
17.5g sugar
15g cornflour
1.5g salt
Dark roasted peanuts for plating
Poached rhubarb:
400g rhubarb
150g rhubarb liquor (see recipe below)
Rhubarb gel:
200g rhubarb liquor (see recipe below)
1.8g agar-agar
Rhubarb liquor:
500g chopped rhubarb
200g water
150g water
80g frozen raspberries
15g grated ginger
3 strips orange zest
3 strips lemon zest
Rhubarb sorbet:
250g rhubarb, chopped
75g water
65g sugar
10g frozen raspberries
2.5g ginger, finely grated
0.5g orange zest, finely grated
0.5g lemon zest, finely grated
1.6g locust bean gum
Panna cotta:
Soak gelatin powder in 100 grams cream for 15 minutes.
Blend pepper berries and sugar into fine powder. Add to 150 grams of cream and bring to a boil.
Slowly pour infused cream into the gelatin mix while blending with a stick blender until the gelatin has been dissolved.
Pour into 12 lightly greased cube silicone moulds and refrigerate.
Once set carefully pop out of the moulds.
Orange meringue:
Slowly whip egg whites and sugar until it forms stiff peaks.
Add orange zest and whip for one more minute.
Transfer to a piping bag with a 7mm round nozzle and pipe into long sticks.
Dehydrate at 55 C for 12 hours.
Break into 5cm sticks and use four per person.
Peanut butter custard:
Blend the peanuts into peanut butter.
Combine soy milk, coconut cream, sugar, cornflour and salt and blend with a stick blender until the cornflour has been dissolved.
Add the peanut butter and bring to a boil while constantly whisking.
Transfer to a bowl, cover by putting cling wrap directly on the surface of the hot custard and refrigerate.
Once cooled, blend until smooth and transfer into a piping bag.
Pipe 4 dots per plate, with half a roasted peanut on top of each dot.
Place one bigger dot per plate with 5 peanut halves on top to rest the rhubarb sorbet quenelle on.
Poached rhubarb:
Cut rhubarb into 18 sticks measuring 50mm x 8mm x 8mm. Use trimmings to make rhubarb liquor.
Vac pack rhubarb stick with 150g rhubarb liquor and cook sous vide at 60 C for 30 minutes.
Cool in ice water.
Strain and reduce the cooking liquid down to a quarter until it gets syrupy.
Vac pack the rhubarb sticks with the reduction.
Use three rhubarb sticks per person when plating.
Rhubarb gel:
Bring to a boil, let set and blend until smooth.
Transfer to a squeeze bottle.
Place 9 dots per person per plate.
Rhubarb liquor:
Vac pack everything and cook sous vide at 85 C for 4 hours.
Strain through a fine sieve and use for rhubarb gel and poached rhubarb.
Rhubarb sorbet:
Vac pack all ingredients and cook sous vide at 90 C for 1 hour.
Blend while hot, strain through a fine sieve and freeze in a paco jet beaker.
Pacotize until ready to use, plate one quenelle per person.
Recipe provided by Mimosa Wines Restaurant