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Early summer fully expresses itself in a single dessert. The vegetable garden supplies the rhubarb and strawberries, the flower garden the roses, nature the clump of elderflower that adds its subtle touch. The rhubarb will set, in long green strips, in a fragrant jelly. The strawberries will be sublimated in an infusion. The crystallized rose petals will be like sweets, a treat for the eyes and mouths of little gourmands.
Serves 4
Ingredients
600 g rhubarb. 800 g wild strawberries. 100 g strawberries. 1 rose. 1 sprig of elderflower. 2 sheets of gelatine. Juice of 1 lemon. 1 egg white. 400 g sugar. A little rosewater.
Easy and quick. To be prepared well in advance.
Basic preparation
Well in advance, the rhubarb jelly: peel the rhubarb and cut it into long sticks the length of your terrine (or loaf pan). Prepare a syrup with 100 g sugar, 200 ml water and the lemon juice. Bring it to a boil, then poach the rhubarb in this syrup, being careful not to overcook it. Drain and set aside.
Infuse the elderflower in a syrup made of 100 g sugar and 200 ml water. Strain through a fine strainer and add the two gelatine leaves, which have first been soaked in cold water.
Pour a layer of jelly into the bottom of the terrine then, once it has set, carefully lay the sticks of rhubarb on top, add another layer of jelly, and continue until the terrine is full. Set aside in the refrigerator.
For the strawberries : prepare a syrup, again with 100 g sugar and 200 ml water. Bring to a boil, then add the 100 g strawberries and 100 g wild strawberries, choosing the least pretty ones. Set aside to cool.
Crystallized rose petals: detach the rose petals, dip each one in egg white, then in 100 g white sugar.
At last 2 hrs ahead of time : strain the strawberry infusion, without the pulp. Add all the wild strawberries and let them soak in the infusion.
Let the petals dry.
Last minute
To serve, the terrine and carefully cut it into 1 cm slices.
Place these on plates, add the wild strawberries with their syrup.
Decorate with crystallized rose petals and a sprig of mint.
At the last second, add a few drops of rosewater.
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© Olivier Roellinger - Maisons de Bricourt.
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