Tocelebrate the Chelsea Flower Show this year, Sauterelle have created ‘City in Bloom’, a beautiful floral-inspired tasting menu priced at £55 for four courses with paired wines, which will be available from 19th– 23rdMay. Dishes will include “heritage beetroot with Bocconcinin mozzarella, pickled fenneland violet flowers”and a”deconstructed rhubarb crumble with hazelnut praline crumble, rhubarb sorbet, and wild primrose flowers” (see below).
The bartenders at Sauterelle have also created a floral-inspired cocktail menu including “Star Trip”(G’Vine Floraison and St Germain elderflower liqueur, shaken with fresh muddled grapes and golden pineapple juice.) and “Garden In bloom“(homemade infusion of bloom gin and fresh rhubarb, shaken along with chase rhubarb liqueur and fresh lemon juice).
Ingredients
Rhubarb compote
700g rhubarb
75g brown sugar
Zest and juice of 1 orange
1tsp grated ginger
Crème patisserie
250ml milk
250ml double cream
50g caster sugar
100g egg yolk
1 vanilla pod
30g plain flour
Hazelnut and praline crumble
120g hazelnuts (roasted)
240g caster sugar
Crumble
200g plain flour
200g butter
200g ground almonds
200g caster sugar
200g demerara sugar
Poached rhubarb
500g caster sugar
500ml water
200g rhubarb
Rhubarb
1kg rhubarb puree
400g caster sugar
600ml water
Red food colouring (optional)
Method
Rhubarb compote
Put all ingredients in a pan and cook on a medium heat until the rhubarb is soft.
Crème patisserie
Put the milk and cream in a pan with the seeds from the vanilla pod and bring to the boil. Whisk the egg yolks and sugar together, then add to the boiled milk, whisking all the time so it doesn’t become scrambled. Put the mixture on a medium heat and add the flour, continuously whisking as you add it. Cook over the heat until the mixture has thickened and the floury taste has gone.
Hazelnut and praline crumble
Put the sugar in a pan on a high heat and cook until it turns to caramel, then add the hazelnuts. Pour the mixture on to a tray lined with greaseproof paper and leave to cool.
Crumble
Combine all the ingredients together until it forms a crumbly consistency, then bake in the oven at 180°c for approx 20 minutes or until the colour is golden brown. When both the crumble and the hazelnut praline are cool combine both of them in a food processor until they resemble a fine crumble.
Poached rhubarb
Put the sugar and water in a pan, bring to the boil to make a syrup, add the rhubarb and cook over a low heat until the rhubarb softens then leave to cool.
Rhubarb
Put the puree, sugar and water into a pan and bring to the boil, add the colouring if you wish. Leave the mixture to cool down, then pour into an ice cream machine and churn until frozen. Keep in a sealed container in the freezer.Serve all elements together and decorate with borage flowers.