Watermelon, raspberry, buttermilk, pink grapefruit
MAKES 8–10 DESSERTS
Preparation: begin one day ahead.
You will need
8–10 red rose petals
‘Red Elk’ mustard microgreens
COMPRESSED WATERMELON
500 g (1 lb 2 oz) seedless watermelon
Cut the watermelon into 2 cm wide slices. Put the slices into a cryovac bag, seal and extract the air in a vacuum machine so it compresses the watermelon flesh. (If you don't have a vacuum machine, many butchers and other suppliers of the cryovac bags will allow you to return to have it sealed in the store.)
Chill in the refrigerator overnight. Remove from the bag, cut off the green skin and cut the flesh into 1.5 cm (5/8 inch) cubes.
PINK GRAPEFRUIT SORBET
350 g (12 oz) water
40 g (1½ oz) dextrose
150 g (5½ oz) caster (superfine) sugar
2 g (1/16 oz) pink grapefruit zest, finely grated
5 g (3/16 oz) sorbet stabiliser
50 g (1¾ oz) lemon juice
400 g (14 oz) pink grapefruit juice
Put all of the ingredients, except the grapefruit juice, into a saucepan and use a hand blender to combine. Put the saucepan over medium heat and, stirring constantly, bring the mixture to 85°C (185°F). Remove from the heat, pour into a container and allow to cool. Cover and refrigerate for 12 hours to mature.
Remove from the refrigerator and add the pink grapefruit juice, then blend with a hand blender. Freeze in an ice-cream machine according to the manufacturer’s instructions. Store in the freezer until ready to use.
RHUBARB COMPOTE
300 g (10½ oz) organic rhubarb, cut into 3 cm (1¼ inch) batons
50 g (1¾ oz) raw sugar
Preheat the oven to 200°C (400°F). Put the rhubarb into a roasting tray and sprinkle with the raw sugar to cover. Bake for 30–40 minutes until the rhubarb softens and breaks down, stirring occasionally. Once it is the texture of compote, remove from the oven and allow to cool.
RASPBERRY VINEGAR GEL
300 g (10½ oz) Raspberry Purée
75 g (2¾ oz) caster (superfine) sugar
6 g (7/32 oz) pectin 325 NH 95
1 g (1/32 oz) agar-agar
45 g (1½ oz) raspberry vinegar
Put all of the ingredients except the vinegar in a medium saucepan and blend with a hand blender until the powders dissolve. Put the saucepan over medium heat and bring to the boil, stirring constantly. Add the raspberry vinegar. Remove from the heat and pour the gel into a square container about 1.5 cm (5/8 inch) deep. Leave to set then cut into 1.5 cm cubes.
BUTTERMILK FOAM
4 g (1/8 oz) gold-strength gelatine leaves
20 g (¾ oz) cold water
60 g (2¼ oz) milk
340 g (12 oz) buttermilk
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the milk in a small saucepan and heat to 80°C (175°F). Add the gelatine and soaking liquid, stirring well. Put the cold buttermilk in a bowl and pour in the milk mixture.
Pour the combined mixture into a container and stand in the refrigerator to set for 2–3 hours. Transfer the mixture into a siphon gun and charge with two N2O charges. Shake well, and store in the refrigerator until ready to use.
TO ASSEMBLE
Put the rhubarb compote in a piping (icing) bag. Pipe a 5 mm (¼ inch) layer of the rhubarb compote in the base of a stemless wine glass. Place 2 cubes of compressed watermelon and 2 cubes of raspberry gel on top in alternating positions. Make quenelles of the grapefruit sorbet and place in the centre of the glass.
Use the siphon gun to cover the top of the dessert with a blanket of buttermilk foam. Decorate with a heart cut from a rose petal and ‘Red Elk’ microgreens. Serve immediately.