Rhubarb Pithivier Lime and Rhubarb Sherbet
(Soaring Eagle Casino & Resort)


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Ingredients

For Pithivier
4 6x6 inch squares Puff Pastry
2 cups Rhubarb (small dice)
4 tbs Honey
1 cup Lime juice
1 cup Granulated sugar
2 cups Milk
1/2 tsp Vanilla extract
8 oz. Cream cheese (softened)
4 oz Granulated sugar
1 Egg
4 tbs All purpose flour
1 Egg yolk
2 tbs Crystal sugar
For Sherbert
2 tsp Lime rind (finely grated)
1/2 cup Granulated sugar
1 1/2 cups 1/2 and 1/2
1/4 cup Lime juice
1/4 cup Water
pinch Salt
1 cup Rhubarb
1 cup Sugar
Plating
1 ea Pithivier
1 oz Candied almonds
1 oz Candied lime
3 oz Lime and rhubarb sherbert

Instructions

For pithivier
Macerate the rhubarb in the lime juice, sugar and honey for at least 2 hours or overnight. Lay the rhubarb in a single layer in a cake pan and bake with the juice in a 350 degree oven until al dente, about 10 minutes. Save the juice. Make the cream cheese filling; in a stand mixer cream together the cream cheese and second quantity of sugar until completely smooth. Scrape the bowl frequently to ensure no lumps. Add the egg. Mix until combined. Add the flour. Chill the mixture until needed. Spoon 1/4 of the filling into the center of each piece of puff pastry, staying a 1/2 inch away from the sides. Sprinkle 1/4 of the rhubarb over the cream cheese on each puff pastry. Bring in the four corners of the puff to meet in the center. Place a piece of the reserved 1/4 inch thick rhubarb in the center of each pastry. Brush each pastry with the egg yolk. Sprinkle with crystal sugar. Bake in a preheated 350 degree oven until golden brown.

For Sherbert
In a large bowl combine lime rind, sugar, 1/2 and 1/2 , lime juice, water and salt, stir together. Combine rhubarb and sugar in a small saucepan, until rhubarb is soft and mushy. Place the rhubarb mixture in a food processor or blender and pulverize. Strain the mixture through a strainer to eliminate the large pieces, cool. Process the sherbet mixture in an ice cream machine according to the manufacturer’s directions. When removing the ice cream from the machine, swirl in the rhubarb mixture. Store in the freezer, well covered, until needed.

To Plate
In a small saucepan cook down the leftover sauce from the rhubarb in the pithivier until thick and syrupy. On a medium square plate drizzle the chilled sauce in a zig zag pattern. Place the warm pithivier in the center of the plate and place a scoop of sherbet slightly offset of the piece of rhubarb in the center. Place candied lime zest up against the scoop of sherbert. Sprinkle candied almonds lightly around the plate.
 
 
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