I love rhubarb and it’s finally popping up here and there, and it has a lovely colour. It’s such a gorgeous ingredient and I love so much cooking with it. So I made a fraisier with a twist, adding rhubarb and Sichuan pepper. So delicious, I totally recommend trying this recipe! 🙂
For a video of the procedure
Sichuan pepper sponge
160g brown sugar
180g all purpose flour
2g baking powder
2g baking soda
4g Sichuan pepper, crushed
Zest of 3 lemons
120g almond milk
1 flax egg (2.5g flax seeds + 40g lemon juice)
80g rapeseed oil
Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest of lemon and the flax egg, whisk well. Finally add the milk and the oil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl. Add the pepper. I used tin foil to create a band in the pastry ring. Pipe in the tin for 35’ at 135C fan separately.
100g rhubarb puree (I oven baked it at 170C and blended it)
100g strawberry puree
2 tsp agar agar
Juice of 1 lemon
Cook all the ingredients until the mixture reaches 80C, then set aside until ready to assemble.
Strawberry Sichuan diplomat cream
125g coconut milk + 5g ground Sichuan pepper: warm up together and let sit for 20h.
1/2 tsp vanilla paste
Zest of 1 lemon
20g light brown sugar
15g strawberry powder
1 g agar agar + 10g water (cold)
75g whipping cream
Heat the coconut milk with the vanilla paste and the lemon zest. Once warm, pour on the sugar+cornflour+strawberry powder in a bowl and combine well with a balloon whisk. Put back on the heat and stir in the agar agar. Whisk until the mixture thickens and refrigerate until ready to use.
Reserve 50g to blend and to use as a glaze.
To assemble: wrap some acetate around the first cake layer, then place the halved strawberries against the edge and pipe the diplomat cream between the strawberries. Add more cream and create a well, then spoon in the week the compote. Cover with more diplomat cream, then the sponge and then cover with the glaze. Enjoy!