Seafood ceviche with rhubarb, lime, ginger & onion, plus a light strawberry & rhubarb jelly dessert скачать в хорошем качестве

Seafood ceviche with rhubarb, lime, ginger & onion, plus a light strawberry & rhubarb jelly dessert

Ingredients: 1️⃣ Ceviche: · Shrimp · Scallops · Red onion · Lime juice Instructions: 1. Dice the shrimp and scallops. Pour lime juice over them, add the diced red onion, mix, and let marinate for 30 minutes. --- 2️⃣ Ceviche Sauce: · 500 ml rhubarb juice · 175 g red onion · Juice of 2 limes · 20 g sugar · 25 g agave syrup · 100 g ginger Instructions: 1. Juice the rhubarb. Pour the juice into a blender pitcher. Add the sugar, agave syrup, diced red onion, lime juice, and chopped ginger. Refrigerate for 2 hours. 2. After chilling, blend for a few seconds and strain through a fine-mesh sieve. Transfer to sauce boats for serving. --- 3️⃣ Rhubarb and Strawberry Gel: · 150 g rhubarb · 150 g strawberries · 100 ml water · Juice of 1 lime · 100 g powdered sugar (icing sugar) · 2 g agar-agar Instructions: 1. Chop the strawberries and rhubarb and transfer them to a saucepan. Add the powdered sugar and lime juice. Cook down until the fruit is soft and strain the syrup through a sieve. 2. Immediately add the agar-agar to the warm syrup and boil for 1-2 minutes. Pour it onto a plate or into a dish and refrigerate until completely set. 3. Once set, chop the jelly, transfer it to a blender, and blend until smooth. Pour into a sauce boat for serving. --- 4️⃣ Rhubarb "Dough" (Tuile/Sheet): · 300 g strawberries · 100 ml rhubarb juice · 150 ml simple syrup (100 ml water + 200 g sugar) · 10 g agar-agar Instructions: 1. Make the simple syrup: In a saucepan, combine water and sugar. Bring to a boil until the sugar is fully dissolved. 2. Chop the strawberries and place them in a blender cup. Add the rhubarb juice and simple syrup, then blend until smooth. 3. Pour the mixture into a saucepan, add the agar-agar, and reduce/cook it down. Strain through a sieve. Quickly and evenly spread the mixture onto a kitchen tray or silicone mat. Let it cool until hardened. --- 5️⃣ Sous-Vide Rhubarb: · Rhubarb · Leftover simple syrup (30-40 ml) Instructions: 1. Peel the rhubarb and cut it into batons. Place them in a vacuum bag, add the simple syrup, and seal. Cook the rhubarb sous-vide for 25 minutes at 70°C (158°F). 2. After cooking, slice the rhubarb into pieces of even thickness (~0.5 cm). Then, use a pastry ring to cut out perfect circles—these will be the base. --- 6️⃣ Mascarpone Cream: · 150 g mascarpone cheese · 100 ml heavy cream (double cream) Instructions: 1. In a bowl, whisk the mascarpone and cream together with a whisk until smooth. Transfer the cream to a piping bag and chill in the refrigerator for about 15 minutes. --- 7️⃣ Plating: 1. Place the shrimp and scallop ceviche with onion in a deep bowl and pour the rhubarb sauce over it. 2. Place the round rhubarb base on a flat plate. Top it with a circle of the rhubarb "dough" (cut with a pastry ring). Pipe circles of the mascarpone cream around it. Place the filling (diced strawberries mixed with sugar) in the center. Cover with another circle of the rhubarb "dough." Garnish with edible flowers. Decorate the plate itself with the rhubarb and strawberry gel, fresh strawberries, and lime zest for aroma. Enjoy your meal!