Almond Milk Parfait with Vanilla-Poached Rhubarb and Grandma Darling’s Poppy Seed Kordjas

METHOD:

For the Almond Milk Parfait:
Bring milk, cream, and almonds to just before boiling; then strain out almonds. In a bowl, whisk yolks and sugar together until sugar is dissolved. Soften the gelatin sheets in water. Add about a third of hot almond milk while whisking, and then incorporate remaining milk while whisking. Stir in softened gelatin sheets. Allow almond milk to cool (not completely), and fold in whipped cream. Spread evenly in a pan and put in refrigerator to set.

For the Vanilla-Poached Rhubarb:
Bring sugar and water to a boil, add vanilla beans and let sit for 20 minutes. Clean rhubarb, and cut into ½-inch batons. Pour hot syrup over rhubarb and let “cook” off the heat until tender, about 30 minutes. Add lemon juice when cooled completely. Remove rhubarb and reduce poaching liquid until syrupy.

For the Kordjas:
Use a mixer fitted with the paddle to combine oil and sugar. Alternately add milk and combined dry ingredients (including poppy seeds) until mixed; then add eggs. Remove from bowl and knead on dry wood cutting board (only add flour if necessary). Let rest 30 minutes. Preheat oven to 350°F. Roll out dough as thin as possible. Sprinkle with cinnamon and sugar, cut into desired shape, transfer to baking sheet, and bake until golden brown.

For the Basil Puree:
Pluck leaves from stems; blanch until wilted. Puree basil with syrup and water until smooth. Strain and set aside.

To Assemble and Serve:
Cut squares of almond milk parfait and layer with kordjas and poached rhubarb. Garnish with torn basil leaves, sprinkle with powdered sugar, drizzle with lemon oil, and dot plate with basil puree.