Rhubarb and Apple Recipe
This elegant rhubarb cordial from Andy Beynon is made by infusing rhubarb in a light syrup for three days with aromatics, before topping with an apple foam made from freshly pressed apple juice.
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Cooking tools:
- Whipping siphon
- Cream charger
- Fine-mesh sieve
- Juicer
- Saucepan
- Stove
- Airtight container
- Refrigerator
- Glass
- Mixing bowl
- Spoon
Ingredients
- 300g of rhubarb
- 50g of cane sugar
- 500g of water
- 1g of juniper berries
- 1g of dried rose petals
- freshly ground black pepper, 5 cracks
- 1 bunch of thyme
- 1/2 lemon
- 10 apples, cored and diced
- 2 gelatine leaves
- 50g of caster sugar
- 15g of citric acid
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