- 350g Milk
- 50g Sugar
- 20g Glucose
- 20g Gelatine Leaf
- 24g Egg White
- 500ml Water
- 500g Caster Sugar
- 20ml Grenadine
- ½ Orange Juice
- ¼ Orange Zest
- 400g Rhubarb (50g into ribbons, 350g roughly chopped)
- 125g Rhubarb Syrup (above)
- 50g Poached Rhubarb (roughly chopped – above)
- 4g Gelatine
- 20g Water
- 75g Grasmere Gingerbread
- 75g Demarara Sugar
- 50g Flour
- 30g Oats
- 50g Butter, Soft
- 3 Eggs
- 80g Caster Sugar
- 50g Rapeseed Oil
- 80g Flour
- 1 Tsp Baking Powder
- 100g Egg Yolks
- 128g Sugar Syrup
- 160g Cream
- 320g Yoghurt
- 6g Gelatine
- 30g Water
- 50g Milk
Delamere Goats Yoghurt Mousse, Poached Rhubarb, Cheshire Rapeseed Oil Sponge and Gingerbread Granola
Delamere Goats Yoghurt Mousse, Poached Rhubarb, Cheshire Rapeseed Oil Sponge and Gingerbread Granola
Dessert prepared by Ben Costello in the Cheshire Heat of the North West Young Chef Competition 2014
Ingredients
Method
For Goats Yoghurt Mousse:
Create sabayon with egg yolks and sugar syrup (121°c )
Hydrate gelatine in water and dissolve in warmed milk. Pour over Sabayon.
Fold into yoghurt followed by cream whipped to soft peaks.
For Rapeseed Oil Sponge:
Whisk eggs until light, gradually add sugar and mix until tripled in volume.
Add oil gently then fold in flour and baking powder.
Bake at 170°c for roughly 6 minutes.
For Milk Foam:
Mix sugar, glucose and milk in a pan over a low heat. soften gelatine for 5 minutes.
Strain and add gelatine to pan, mix until dissolved and chill over ice.
Once cool slowly mix into egg whites.
Strain and pour into canister. Chill then fill with 3 charges.
For Poached Rhubarb:
Make a syrup of rhubarb trim, water, sugar and grenadine. Bring to a simmer then infuse for 30 minutes.
Pass and boil. Add rhubarb for 5-6 minutes or until tender.
For Set Rhubarb:
Soak the gelatine in water.
Boil the rhubarb syrup and dissolve in gelatine. Add the chopped poached rhubarb and allow to firm.
Pour into mould to set.
For Grasmere gingerbread granola:
Toast the oats for 5 minutes.
Soften butter and combine with sugar, flour and oats.
Bake at 180°c for 10 minutes until golden.
Mix through gingerbread crumb.
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