Rhubarb and Elderflower Gelée

Name: Rhubarb and Elderflower Gelée
Yield: Yield: 310 g/10.93 oz
Cuisine: United States
Ingredients: Rhubarb stalks 2; Poached rhubarb rectangles 10 10; Grenadine 600 g 1 lb 5.12 oz; Water 150 g 5.29 oz 48.39%; Elderflower syrup 150 g 5.29 oz 48.39%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 3.23%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 3.23%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 3.23%

Preparation info

Yield:
310 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Poached Rhubarb

Rhubarb stalks 2
2
Grenadine 600 g 1

Americas
United States
Dessert
Vegetarian

Method

For the poached rhubarb: Cut the rhubarb into rectangles measuring 3 mm/.12 in wide by 17.5 c