29 Jul 2018
In keeping with the general structure that my menus tend to follow, this is the first of two desserts and is an updated take on "Blood orange, yogurt, pine nut", which remains possibly my most successful dish ever with guests. A sweetened and aerated yogurt cream is the perfect foil for a scraped-ice granita, which melts as soon as you put it in your mouth. Some toasted crushed pine nuts and honey (with sour cherry flavor in this case) are perfect toppings. Instead of Greek yogurt I'm using skyr, which is an Icelandic strained yogurt quite similar to Greek yogurt; you could substitute the two here.
I experimented with a couple different flavor combinations and presentations here. The seasonal strawberry/rhubarb flavor of this version is quite nice, but I'm not terribly happy with the presentation. Early versions covered the yogurt cream entirely with the granita. This version was intended to be a little more freeform, plating the granita and garnishes around the cream. However the cream was a bit on the loose side and the granita melted fast in my hot apartment, yielding a less than ideal presentation. Make sure to freeze your serving bowls well in advance! I think next time I'll serve this in a citrus shell, with the granita covering the cream.
For 4 servings.
1 sheet gelatin
0.4g xanthan gum (0.1% cream+skyr)
270g rhubarb, sliced
180g strawberry, hulled and sliced
Sour cherry honey