{"id":2451,"date":"2016-07-29T10:16:19","date_gmt":"2016-07-29T10:16:19","guid":{"rendered":"https:\/\/www.ohmychef.cz\/?p=2451\/"},"modified":"2017-07-12T10:27:35","modified_gmt":"2017-07-12T10:27:35","slug":"rhubarb-with-cardamom-sheep-cheese-and-ginger-biscuit","status":"publish","type":"post","link":"https:\/\/www.ohmychef.cz\/en\/recipes\/rhubarb-with-cardamom-sheep-cheese-and-ginger-biscuit\/","title":{"rendered":"Rhubarb with cardamom, sheep cheese and ginger biscuit"},"content":{"rendered":"

This recipe was prepared by Ondra Molina, the head chef of \u010cern\u00e1 R\u016f\u017ee restaurant in Mlad\u00e1 Boleslav. When Ondra visit us in Brno, we decided to finally start hosting people on Oh My Chef. And it worked! Ondra was totally in the zone! We haven’t had such a great dessert for a LONG time. And the scent of cardamom is simply irresistible.<\/span><\/p>\n

<\/p>\n

For 8 portions: <\/span><\/h3>\n
\n

Meringue<\/span><\/h4>\n

200 g caster sugar
\n<\/span>100 g egg whites
\n<\/span>cardamom<\/span><\/p>\n

Poached rhubarb<\/span><\/h4>\n

6-8 rhubarb stems
\n<\/span>200 g sugar
\n<\/span>300 ml water<\/span><\/p>\n

Cardamom Cr\u00e8me Anglaise<\/span><\/h4>\n

5 egg yolks
\n<\/span>200 g cream
\n<\/span>200 g milk
\n<\/span>85 g sugar
\n<\/span>cardamom<\/p>\n

Ginger biscuit<\/span><\/h4>\n

80 g sugar
\n<\/span>80 g butter
\n<\/span>160 g plain flour
\n<\/span>1 tbsp honey
\n<\/span>10 g finely grated ginger
\n<\/span>1\/2 tsp of baking powder
\n<\/span>1\/2 tsp of baking soda
\n<\/span>pinch of salt<\/p>\n

20 g sheep cheese (slovak style bryndza)
\n<\/span>mint<\/span><\/p>\n<\/blockquote>\n

Biscuit<\/span><\/h4>\n

Mix all the ingredients until they are combined (use Kitchen Aid), wrap it flat in a food foil and leave for about 30 minutes in the refrigerator. Bake at 170 degrees until golden: it’s better to over bake it, during the time they get slightly moist. You can store them in a sealed container.<\/span><\/p>\n

\"OLYMPUS<\/a><\/p>\n

Meringue<\/span><\/h4>\n

Separate egg yolks from egg whites and leave the yolks for cr\u00e8me anglaise. Mix the whites with sugar in a metal bowl, lay on a water bath and stir until the mixture is warm, then whip until firm. Spread on a silicone pad or baking paper and: ideally 15 mm thick. Crush few cardamom seeds in the mortar: we need to peel off the seeds and crush them into dust. Sprinkle over the meringue and dry in the oven at 90 degrees. It takes about 90 minutes.<\/span><\/p>\n

\"OLYMPUS<\/a><\/p>\n

Poached rhubarb<\/span><\/h4>\n

Peel off the rhubarb. Make a sugar sirup (1 part sugar, 1 part water), put the rhubarb in it and cook on a mild fire. You would achieve the perfect results if you used sous vide machine, but for home conditions this is ok. Try to cook it al dente, remove the 2\/3 and immediately cool in the ice bath, let the remaining 1\/3 to cook off until very soft.<\/span><\/p>\n

\"OLYMPUS<\/a><\/p>\n

Jam\/gel<\/span><\/h4>\n

Drain the cooked rhubarb and put it in the thermomix. Save the liquid to add if need better consistency. Pass the rhubarb through a strainer, while mixing use the liquid as needed. We should get the consistency of a jam\/gel.<\/p>\n

Cardamom Cr\u00e8me Anglaise<\/span><\/h4>\n

Heat the milk with cream and add the rest of capsules of cardamom from the mortar. Bring to boil and take off the fire, wrap with fresh foil and leave to infuse for 30 minutes. Mix egg yolks with sugar. Brink the infused milk and cream to a boil where it start slowly bubbling at the edges of the pot, take it off the fire and pour 1\/3 into a saucepan with egg yolks. Mix quickly and repeat twice until we have the whole mix in the saucepan. Heat and mix the mixture of milk, cream and egg yolks at 83 degrees, holding it for 2 minutes. Then cool down.<\/p>\n

\"OLYMPUS<\/a><\/p>\n

Plate all the ingredience on a plate, sprinkle with the cheese and garnish with fresh mint. Enjoy!<\/span><\/p>