Magnolia-Rhubarb Sorbet

Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb

Chef Millie Joslyn of Pickerel | Providence, RI

“This dish is meant to be shared using madeleines or beignets—use them as the chips and the ice cream, mousse, and jams as the dip. The Sherry Vinegar from Spain complements the acidity of the rhubarb while keeping the magnolia flavor vibrant and at the front of the palate. It helps cut through the creams it is presented beside.” - Chef Millie Joslyn

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Adapted by StarChefs | september 2023

INGREDIENTS

Magnolia-Rhubarb Sorbet:
1.6 kilograms chopped rhubarb
250 grams granulated sugar
500 grams magnolia simple syrup
300 grams corn syrup
2 tablespoons lemon juice
One 2-inch piece ginger, grated

Ginger Ice Cream:
1.86 kilograms whole milk
1.922 kilograms heavy cream
800 grams granulated sugar
One 6-inch piece ginger, peeled and grated
22 egg yolks
4 tablespoons vanilla extract
2 tablespoons kosher salt

Vanilla Bean Custard:
1.2 kilograms whole milk
6 tablespoons cornstarch
132 grams granulated sugar
1 tablespoon vanilla bean paste
100 grams butter
2 teaspoons kosher salt

Yogurt Mousse:
200 grams whole fat yogurt
5 sheets gelatin, bloomed
142 grams egg whites
100 grams granulated sugar
750 grams heavy cream
75 grams powdered sugar

Rhubarb Jam:
700 grams chopped rhubarb
300 grams preserved rhubarb shrub
500 grams granulated sugar
75 grams Sherry Vinegar from Spain
2 tablespoons crème de violette

Pickled Rhubarb:
3 cups preserved rhubarb shrub
1 cup Sherry Vinegar from Spain
200 grams granulated sugar
700 grams julienned rhubarb
2 quarts magnolia syrup, chilled
Granulated sugar, for tossing

To Assemble and Serve:
3 madeleines

METHOD

For the Magnolia-Rhubarb Sorbet:
In a stock pot over medium-high heat, combine all ingredients and 200 milliliters water. Cook until sugar is dissolved and the rhubarb is soft. Transfer mixture to a Vitamix blender and blend until smooth. Strain through a chinois, then refrigerate until cooled. Process base through an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Ginger Ice Cream:
Place egg yolks in a large mixing bowl and set aside. In a large stockpot over medium heat, whisk together milk, cream, sugar, and ginger. When mixture begins to scald, temper egg yolks with milk mixture as needed. Fold tempered egg mixture into the milk mixture and cook until the mixture begins to steam. Strain through a chinois, then stir in vanilla and salt. Transfer to an airtight container and refrigerate overnight. The next day, spin the base through an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Vanilla Bean Custard:
In a mixing bowl, combine 1 cup milk and cornstarch. Set aside. In a stockpot over medium heat, combine remaining milk, sugar, and vanilla. When mixture begins to scald, whisk in surrey and bring mixture to a boil. Cook 3 minutes, whisking constantly. Stir in salt, transfer to an airtight container, let cool. Once cooled, refrigerate until custard is set.

For the Yogurt Mousse:
In a small saucepan, warm yogurt. Transfer yogurt to a large mixing bowl and whisk in bloomed gelatin. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. Add egg whites and sugar. Mix until medium peaks form. Transfer to an airtight container and refrigerate.

For the Rhubarb Jam:
In a stockpot over medium heat, combine all ingredients. Cook until rhubarb is soft and a jam-like consistency is achieved. Transfer to an airtight container and reserve.

For the Pickled Rhubarb:
Place magnolia syrup in a nonreactive container and set aside. In a stockpot over medium heat, bring rhubarb shrub, vinegar, and sugar to a boil. Add fresh rhubarb, then cook until rhubarb is soft. Using a slotted spoon, remove rhubarb and place in magnolia syrup. Let cool overnight. The next day, place in a 135°F dehydrator for 3 hours. Toss in granulated sugar. Reserve.

To Assemble and Serve:
Place 3 tablespoons Rhubarb Jam on the side of a serving plate, spreading to cover half of the plate. Place 3 tablespoons Vanilla Bean Custard on the other side of the plate, spreading to cover the remaining half. Place ¾ cup Yogurt Mousse perpendicular to the sauces at the bottom of the plate. Top with 1 quenelle Ginger Ice Cream and 1 quenelle Magnolia Rhubarb Sorbet. Place madeleines next to the frozen items. Finish with 2 pieces Pickled Rhubarb.

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