FLOATING ISLAND

with Rhubarb Compote

& Strawberry Jam

Coconut Tapioca Pudding

Rhubarb Ice cream

Rhubarb Cobbler

Rhubarb Crumble

Rhubarb Floating Island 

Rhubarb Lychee Trifle

Rhubarb Sundae

Rhubarb Tart

  BAKED EGG WHITES

(obtain about 10 X 4 onces aluminum cups)

   - 300 gm egg whites

  - 150 gm sugar

- keep the aluminum cup or mold in fridge just the way they are.

- In mixing bowl turn on the egg white on medium speed for 2 min

- turn on high speed and when the whites become fluffy, reduce speed and add the sugar, and finally turn back on high speed, add a little squeeze of lemon to obtain them very firm.

- Before stopping the whites, quickly and slightly, spray the mold with some butter spray.

- sing a pastry bag pipe the firm whites into the molds, avoiding to leaves blank spaces.

- Finish and make even using a spatula

- Bake in oven over low double boiler. The water should be cold before entering the oven.

-Let's bake for 12 to 15 minutes at 250ºF

- Let cool before punching out the center, space where the rhubarb and strawberry compotes will sit

 CRISPY MERINGUE DISC

- 310 gm egg whites

- 450 gm Confectioners sugar

- 180 gm sugar

- Combine all three ingredients in kitchenAid with the whisk attachment.

- Start beating whites on medium speed, heating up the whites with a blow torch (this can be done over a double boiler as well).

- When beating whites become fluffy and warm, turn on to high speed.

Making the discs

- Linen a flat sheet tray with parchment paper using soft butter . The top of paper should be lightly waxed with butter .

- Spread the firm meringue onto tray through an appropriate stencil (multi circles) see drawing.

- Bake at 200ºF for at least 2 hours.

Keep sealed if not using right away.

 COCONUT TAPIOCA PUDDING

   - 100 gm Tapioca (soaked in cold water..

   - 2 ½ cans coconut milk

   - 1 quart Milk

   - ¾ can condensed milk

   - 1 pinch salt

Soak Tapioca in water and milk for an hour

Bring 2 Qt milk to a boil then add coconut milk

Meanwhile wash tapioca over cold water and add to boiling milks .

And stir well .

Remove from flame , cover and let sit so for 20 minutes .

At last add condensed milk and salt , stir well .

Pour into container over ice and let cool totally before serving.

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 RHUBARB COMPOTE

   - 3 ½ lb fresh rhubarb

   - 1 lb light brown sugar

   - 100 gm butter

   - ¼ cup corn starch

   - 1 orange zest and juice

   - 2 vanilla beans (cut in halves)

   - ¼ cup “Chambord” Raspberry Liquor

   - ¼ cup Grenadine syrup or liquor

 - Wash the rhubarb in cold water and the using a clean wet towel to remove the dead skin
 - Cut the rhubarb into 2 inch chunks.

 -Toss the rhubarb pieces with sugar, orange zest and juice, Vanilla bean (cut in halves)

 - Add the butter, melted and warm, Mix well and add the corn starch.

 - Add the Chambord Liquor and Grenadine Syrup and mix well.

- Place the rhubarb into an hotel pan and bake at 350F for 20 to 30 minutes, making sure it doesn't mush and break apart.

 STEWED STRAWBERRIES

 2 Steps : any amount

Strawberry Jam : 1/3 of amount

Wash | Drain | cut in halves or four

Add the same amount of sugar and cook until obtaining a thick jam.

Very important to skim the surface

with a ladle when cooking

When the jam is ready, add the dry strawberries, toss well and cover.

Strawberry Dry : 2/3 amount

Wash | Drain | cut in halves or four

Tossed the strawberries in simple syrup, place in a colander with hotel pan underneath to receive the dripping.

Dry in oven at 225ºF for 2 to 3 hours

  RHUBARB ICE CREAM

- 250 gm butter

- 1 kg sugar

- 3 orange zest

- 1 vanilla bean

__________

- 25 whole eggs

__________

- 1 lb lowfat yogurt

- 1 ½ liter Rhubarb juice

- Grenadine Syrup (as necessary)

– Melt butter and sugar together

– Add orange zest, remove from flame

– Add the eggs (beaten into omelet)

– Stir energetically

– Cook over low heat stir, constantly

until mix covers back of spoon

– Immediately add yogurt, rhubarb juice

- Cool in ice bath before refrigerating

- Spin the next day