Make Pierre Poulin's Rhubarb Dessert At Home

As promised in our weekly dining newsletter, we bring you the recipe for the Rhubarb dessert from the pastry chef at Le Cirque, Pierre Poulin. Cirque is currently celebrating its 35th anniversary, and is offering its six-course tasting menu for $74 until the end of the month to commemorate the occasion.

For the sorbet:

2 lbs roughly chopped rhubarb
1/2 lemon
3/4 cup simple syrup

In a juicer, combine the rhubarb and lemon. Then, mix the juice with the simple syrup and spin it in an ice cream machine.

For the jam:

4.5 stalks rhubarb
3/4 cup and 2 tsp sugar
zest of 1/4 lemon
2 tsp gelatin

Dice the rhubarb into half-inch pieces. In a medium pot over medium-low heat, combine the rhubarb and the other ingredients and cook them slowly until soft. Add the gelatin, and let it cool. Pour the mixture into a 2.5-inch metal ring mold with saran wrap on the bottom as to not spill.

For the panna cotta:

1 cup heavy cream
3 tbsp sugar
3/4 tsp gelatin
1 vanilla bean

In a medium pot over medium heat, combine the heavy cream, sugar, gelatin and vanilla until the gelatin melts, but do not to let it come to a boil. Take it off the burner and mix well before letting it cool. When it is completely cold and almost about to set, pour it in the ring mold on top of the jam. Place the mold in the refrigerator for 1 hour.

For the consomme:

(same ingredients as the jam)
3 star anise

Repeat the process to make the jam, but this time include the star anise. Filter the result through a cheese cloth. The consomme should look somewhat transparent. Let it cool down in the fridge.

To plate the Rhubarb dessert:

Unmold the panna cotta and the jam from the ring. In a dish, pour the consomme around the bottom of the panna cotta. On top of the panna cotta, add a quenelle of the sorbet and pieces of meringue or tuile (however you wish to garnish).