RHUBARB CONSOMMÉ
(YIELDS APPROX 340 G)
1. Chop the rhubarb into batons. Place into a vacuum bag with the remaining ingredients and seal.
2. Cook in a steamer oven for 25 minutes at 100° Remove from the bag and strain in a chinois lined with muslin 8 hours or overnight.
POACHED RHUBARB
1. Wash, peel and cut rhubarb into batons 10cm long and equal thickness.
2. Place into vac pack bags with the consommé.
3. Steam for 4 mins at 100°, until tender.
4. Place straight into blast chiller or iced water to chill rapidly.
RHUBARB JELLY CUBES

1. Bring the consommé to the boil together with the agar agar.
2. Remove from the heat and add the gelatine.
3. Pour into a small tray or container lined with cling film, so the jelly is 1cm thick. When set, gently lift the jelly out of the container and cut into 1cm x 1cm cubes.
WHITE CHOCOLATE CREMEUX
1. Bring the milk, cream and vanilla to the boil.
2. In a bowl, mix the yolks and sugar together.
3. Pour the boiling liquid over the yolk mixture to temper, return to the pan and cook to 83°
4. Remove from heat, add gelatine.
5. Add the Callebaut Velvet white chocolate and emulsify in a thermomix. Cool and place into piping bags.
VANILLA SHORTBREAD
1. Slowly cream the butter and sugar together in an electric mixer, on a slow speed (do not incorporate any air).
2. Add the remaining ingredients and mix on speed 1 until a dough is formed.
3. Roll out between 2 sheets of paper until 3mm thick. Freeze.
4. Cut into discs 15cm in diameter and using a 12cm ring cutter cut out the middle disc.
5. Bake on black silpats at 160º for 6-8minutes.
RHUBARB CRISPS
1. Make a simple syrup with the water, sugar, frozen raspberries and lemon juice. Strain.
2. Slice rhubarb thinly lengthwise using a mandolin. Dip into syrup and place in dehydrator to dry overnight.
WHITE CHOCOLATE ICE-CREAM
1. Bring the cream, milk, trimoline and vanilla to the boil.
2. In a bowl, whisk the yolks, sugar, staboline and glycerine together.
3. Pour the boiling liquid over the yolks and whisk. Return to the pan and cook, stirring until 83°
4. Add the Callebaut Velvet white chocolate, whisk, then strain into a plastic tub, cool and infuse overnight.
5. Churn.
RHUBARB SORBET
1. Mix together the sugar, atomized glucose and super neutrose.
2. Heat the water and liquid glucose to 40-50° Whisk in the dry sugar mix.
3. Stir and bring up to 85°
4. Leave to mature 3 hours minimum in the refrigerator.
5. Add the puree and hand-blend well.
6. Churn
CANDIED ORANGE ZEST
1. Peel and julienne the orange zest.
2. Blanch and refresh the zest 3 times.
3. Place in a small saucepan with the sugar, juice and glucose and cook until translucent over a low heat.