Soulmate: a petite gateau

I’ve been meaning to make this dessert for months now. Ever since I heard about candied rhubarb ribbons, I knew that I was going to use them in a cute, pink little cake. I really wanted to make these for Valentine’s, but sadly in California, rhubarb isn’t in season until May. So I had to wait until the summer to make them. I used a heart shaped petit gateau mold, just to give these a cute finish, and I named them after Lizzo’s song, “Soulmate”, as a reference to the shape. The rhubarb ribbons also resemble red threads, which is also a nod to the red strings of fate in Japanese culture that connect two soulmates. For my flavors, I went with raspberry-rhubarb confiture with a sable base, a lemon mousse, and a raspberry-rhubarb mirror glaze.


For the sable:
1/2 cup all-purpose flour with more for rolling
1/4 cup granulated sugar
3 tablespoons unsalted butter
1/2 teaspoon baking powder
a pinch of salt

Combine ingredients in a bowl to form a dough. Chill down the dough for 20 minutes. On a floured surface, roll out the dough to about 1/8th an inch thickness. Cut out heart shaped pieces, and transfer to a silpat or parchment-lined sheet tray. Bake at 350 degrees F for 10 minutes. Cool down completely before removing and transferring to the freezer.

For the confiture:
1 stalk of rhubarb
1/4 cup fresh raspberries
juice and zest from 1 lemon
1/4 cup granulated sugar
a pinch of salt

Dice the rhubarb finely. Combine ingredients in a pot and simmer for 20 minutes on medium-high heat. The end result should be a thick, jam-like consistency. Pour the confiture into silicone 1/2 inch, half sphere molds and freeze solid. Press the half spheres together to form your centers. You will only need six full spheres. Reserve the rest for your mirror glaze.

For the lemon mousse:
2 teaspoons gelatin powder
1/4 cup warm water
Juice and zest from 4 lemons
3 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
a pinch of salt
1 cup heavy cream

Mix gelatin and warm water together. Place the gelatin into a pot with the lemon juice and zest and heat up on medium high heat. Whisk the egg yolks with the sugar. Once your lemon juice has been reduced by half, whisk half of the lemon juice into the egg yolks. Pour the egg yolks back into the pot of lemon juice and whisk everything together on medium-high heat for 1 to 2 minutes. Pass the lemon base through a sieve into a bowl to remove any lumps and the lemon zest. Allow the lemon mixture to cool down to room temperature. Whip heavy cream with salt and vanilla to stiff peaks. Fold the cream into the lemon mixture and transfer to a piping bag. Pipe the lemon mixture into the silicone heart molds – you should be able to fill 6. Press into the center of the molds your frozen rhubarb centers then level off any excess. Freeze the molds for 3 hours.

For the mirror glaze:
1 packet gelatin powder
3 tablespoons warm water
1/4 cup rhubarb confiture
1/4 cup milk
a pinch of salt
1/2 cup ruby chocolate

Mix the gelatin into warm water. Place the gelatin into a pot with the rhubarb, salt, and milk and bring to a simmer. Mix in your ruby chocolate first, allowing that to melt into the glaze. Once the chocolate has melted fully into the milk, pour the glaze through a strainer into a bowl to remove the chunks of rhubarb and raspberry from the confiture. Keep the glaze at 90 degrees F. Pour the glaze over the frozen mousses, and allow the glaze to set. Transfer the glazed mousses onto the sable.

For the candied rhubarb ribbons:
1/4 cup water
1/4 cup granulated sugar
a pinch of salt
1 stalk rhubarb
canola oil

Bring water, sugar, and salt to a simmer. Take off heat once the sugar has dissolved into the water and then allow everything to cool down. Shave the rhubarb into thin ribbons. Soak the rhubarb into the syrup for 10 minutes. Spread the ribbons on parchment lined sheet trays and bake at 200 degrees F for 15 minutes. Brush metal chopsticks with canola oil. Wrap the still warm rhubarb ribbons around the chopsticks. Lower the oven to 150 degrees F and allow the rhubarb to bake for a further 5 minute before uncoiling from the chopsticks. Remove and garnish the petit gateaus with.


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