INGREDIENTS
7
black peppercorns
1 cup
brandy
1
cinnamon stick
1 pinch
coarse salt
3/4 cup
cornmeal
2 larges
egg yolks
1 3/4 cups
flour
1 tsp
gelatin
2 Tbsps
granulated sugar
3/4 cup
heavy cream
1 Tbsp
lemon juice
1 tsp
lemon zest
3 Tbsps
light-brown sugar
1 1/2 lbs
rhubarb
8 ozs
unsalted butter
1 tsp
vanilla extract
3 Tbsps
water
1 1/2 cups
yogurt