White chocolate Bavarois:
Soak the gelatine in cold water. Place the milk into a saucepan and allow to simmer. Whisk the egg yolks with the sugar. Pour the milk onto the egg mixture and whisk to combine. Place the mixture back into the saucepan and cook for 3-4 minutes or until the mixture thickens. Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated. Pour onto the white chocolate and whisk to combine. Allow to cool completely. When the mixture is cool but still flexible, whisk in the whipped cream. Pipe into prepared moulds and freeze.
Rhubarb jelly:
Soak the gelatine in cold water. Place the rhubarb juice, trimoline and caster sugar into a saucepan and allow to simmer. Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated. Add the lemon juice. Pour onto prepared slip mat. Do not move the jelly until it is set (this will break the structure of the gelatine, resulting in the jelly not having the right texture or consistency). Once the jelly is set, freeze. When Frozen remove from mats and set aside for assembly.
Juniper & White chocolate jelly:
Soak the gelatine in cold water. Place the water, juniper sugar and the agar agar into a saucepan, bring to the boil. Squeeze excess water from the gelatine and add to the saucepan. Pass onto the chocolate. Whisk well to combine. Pour into a slip mat. Do not move the jelly mould until it is set, then place in the freezer.
For service, layer the juniper & white chocolate with the rhubarb jelly.
Rhubarb gel:
Place all ingredients into a saucepan and bring to the boil. Allow to cool and set at room temperature. Once set blend until a smooth gel.
Shortcross Gin Jelly:
Mix the elastic with the sugar. Place the gin, water and sugar mixture into a saucepan and bring to the boil, stirring continuously. Pass through a sieve onto prepared slip mat.