-
1
Cut the rhubarb into small pieces and put it through a juicer.
-
2
Rhubarb fibers can clog the juicer, so you may need to clean it about halfway through this process.
-
3
Strain the juice and measure out 2 cups.
-
4
Adjust the color with grenadine to make it a light pink.
-
5
Pour about 1/2 cup of the juice into a small glass bowl and sprinkle the gelatin over the surface.
-
6
Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted.
-
7
Pour into the rest of the rhubarb juice and stir for about 1 minute.
-
8
Pour into a whipped cream maker and screw on a fresh N2O charger.
-
9
Shake vigorously for about 2 minutes.
-
10
Refrigerate for at least 2 hours, shaking vigorously every 30 minutes or so, as the gelatin sets, or for up to 1 week.
-
11
Remove the zest from the orange and lemon with a vegetable peeler.
-
12
Tie the zest in cheesecloth along with the vanilla pod and lemongrass.
-
13
Juice the orange and lemon.
-
14
Strain the juices and reserve.
-
15
Put the strawberries, rhubarb, elderflower cordial, Moscato dAsti, water, and grenadine in a saucepan and bring to a boil over medium-high heat.
-
16
Add the cheesecloth sachet, reduce the heat, and simmer the soup for 10 minutes.
-
17
Remove from the heat and let cool to room temperature.
-
18
Remove the sachet and liquefy the soup with an immersion blender.
-
19
Strain through a fine strainer set over a bowl or pitcher (discard the solids).
-
20
Whisk in the orange and lemon juices and chill thoroughly before serving or for up to 3 days.
-
21
Bring 2 cups of the water to a boil in a small saucepan.
-
22
Add the tapioca and simmer, stirring occasionally, for about 10 minutes.
-
23
The tapioca will have lost about half its opacity.
-
24
Drain and rinse the tapioca.
-
25
Bring the remaining 2 cups water to a boil and add the tapioca.
-
26
Cook until the tapioca has lost all its opacity, another 2 to 3 minutes.
-
27
Large pearls will take longer to cook.
-
28
Drain, and rinse well in cold water to remove the excess starch.
-
29
Put the tapioca in a container with 1 cup of the simple syrup and refrigerate until youre ready to serve.
-
30
Blanch the basil in boiling water for 15 seconds.
-
31
Drain, refresh in ice water, and drain again.
-
32
Squeeze out all of the water and put the basil in a blender.
-
33
Add the remaining 1/4 cup simple syrup and blend on high for at least 1 minute, to make a smooth puree.
-
34
Line a strainer with a few layers of cheesecloth.
-
35
Strain the basil syrup (discard the solids) and refrigerate until youre ready to serve or for up to 1 week.
-
36
Drain the tapioca.
-
37
Stir the basil syrup into the tapioca and add a spoonful to a small glass.
-
38
Pour in the consomme over the back of a spoon to help keep the layers distinct.
-
39
Shake the whipped cream maker and top the glass with a shot of rhubarb foam.
-
40
Sprinkle with sliced basil, if desired.
-
41
Repeat for each serving.
-
42
You could serve the consomme without the basil tapioca and foam, just with the Thai basil.
