Rhubarb and fennel with sheep milk ice cream


1 bunch of rhubarb
1 fennel
bronze fennel
Rhubarb vacuum liquid:
1,000 g syrup
1,000 g clear rhubarb juice
150 g Boiron rhubarb puree
100 g raw red beet juice
500 g sugar
75 g shiso vinegar      

Mix all the ingredients in the Thermomix.
Remove the tough strings from the rhubarb and vacuum with the liquid.

Rhubarb gel green:

500 g Boiron rhubarb puree
630 g syrup
8 g kappa
4 g agar-agar
green colouring

Combine and cook, spread out on the base of a tray. Let cool in the refrigerator.
Mix in the Thermomix until you obtain a smooth gel.

For the mini fennels:

350 g fennel
500 g milk
100 g sugar
green colouring

Heat the ingredients in a saucepan until the fennel is done, mix and strain with a fine sieve.
Add 1 g Iota and 0.5 g agar-agar to the liquid and cook. Soak 1.5 leaves of gelatine in cold water and add to the mixture.
Place in the fennel mould and let cool in the refrigerator.

For the sheep milk ice-cream:

600 g sheep’s milk
4 g gellan
60 g pulled sugar
35 g procrema
35 g egg yolks

Boil the sheep’s milk, the gellan and the pulled sugar.
Whisk the procrema and the egg yolks until you obtain an airy mixture.
Pour the boiled mixture onto the egg yolk mixture and mix well. Pour into pots for the Pacojet.


Slice the rhubarb and fennel into a fine brunoise and mix with some of the rhubarb gel.
Slice off a nice slice of rhubarb which is just as large as the mini fennel.
Arrange the tartare of rhubarb and fennel as well as the rhubarb gel on it and garnish with the bronze fennel.
Arrange the mini fennel alongside.
Make a pretty quenelle of the sheep milk ice-cream and arrange it separately on the plate.

Recipe: Bart De Pooter (WY)
Photo: Jan Agten


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