“Salad” du Printemps Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet

Name: “Salad” du Printemps Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet
Yield: Makes 6 Servings
Cuisine: French
Ingredients: ½ cup parisienne balls of strawberry; Fennel Oil, in a squeeze bottle; 1 cup sugar; 2 stalks rhubarb; ½ cup navel orange sections (use small navel oranges); ¼ teaspoon vanilla extract; 2 cups water; Pinch of salt; ¼ cup plus 2 tablespoons water; 1 large egg white; ½ lemon; 4 tablespoons plus 2 teaspoons all-purpose flour, sifted; Powdered sugar, in a shaker; 2 tablespoons (1 ounce) unsalted butter, at room temperature; ¼ cup powdered sugar; ¼ cup fresh lemon juice; ¾ cup sugar; 1 small fennel bulb; 1 pound mascarpone, at room temperature; 2¼ cups Simple Syrup (see Note), cold

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Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Rhubarb Confit

¾ cup sugar
¼ cup plus 2 tablespoons water

Europe
France
Vegetarian
Mediterranean

Method

For the Rhubarb Confit

Bring the sugar and water to a simmer in a small saucepan. Meanwhile, cut off the ends of the rhubarb, discarding any leaves, and use a paring knife to strip away the strings that run the length of the stalks.

Add the trimmings to the saucepan and simmer for about 2 minutes to infuse the syrup. Strain and discard the trimmings