RHUBARB, YOGHURT & VANILLA

Poached Compressed Rhubarb

1. Wash the rhubarb
2. Cut off the top and bottom, then cut 80 slices at approx. 3mm thick using only 1-1.5cm wide
3. Place the slice into the bags sprinkle with the sugar evenly and the lemon zest
4. Seal tightly on a vac pac machine and then cook slowly at 70c for 6 minutes
5. Refresh in ice water, reserve

Rhubarb Jelly

1. Wash, top and tail the rhubarb
2. Cut up roughly and place in a round bottom bowl
3. Add the sugar and the water
4. Clingfilm the bowl and place on a simmering pan of water for 2-3 hours
5. Remove and drain off the rhubarb liquid
6. Weigh out 450g of the juice and heat lightly
7. Dissolve in 16g of soaked leaf gelatine, semi set over ice

Vanilla Yoghurt Micro Sponge

1. Whisk together the eggs, caster sugar, and vanilla until fluffy
2. Fold in the yoghurt carefully
3. Gently fold in the flour, b.p mix
4. Add alittle amount of the mix to the butter, and mix in
5. Fold back into main mix gently
6. Place in a lightly greased polystyrene cup mix up to ¾ full
7. Cook in the microwave full power for 32 seconds
8. Remove from the oven, and lightly cool
9. Demould from the cup and cool on a wire
10. When cool, break into nice size pieces
    

Vanilla ice cream

1. Place in a sauce pan the milk, cream and vanilla and boil
2. Whisk the yolks and sugar together
3. Pour half the milk over the yolks and whisk together immediately.  Re boil the remaining liquid
4. Add the yolk mix to the milk, reduce the heat and cook to 76°C, stirring constantly
5. Pass through a chinois and chill on ice churn and store in the freezer

To finish

1. Place neatly in the base of the bowl the drained rhubarb slices up to 20 per portion
2. Using the jelly place over the fruit to cover like the image
3. Set in the fridge
4. Place several of pieces of the sponge, and a quenelle of vanilla ice cream in the plate
5. Finish with lightly chopped pistachio nuts