puff pastry

Sift the flour and salt into a large bowl. Add the diced butter and rub in lightly, keeping visible chunks of butter throughout.
Make a well in the centre and add two-thirds of the cold water, mixing gently. Add more water as needed until a firm, rough dough forms.
On a lightly floured surface, roll the dough in one direction only to a rectangle approximately 20 × 50cm. Keep edges straight; the dough should look marbled with butter.
Fold the dough into thirds: top third down, bottom third up.
Wrap and rest for 20 minutes in the fridge.
Repeat the rolling and folding twice more, resting 20 minutes each time.
Roll the pastry to the required thickness and cut into sheets.
Bake between two heavy trays at 180°C for 15 minutes, then remove the top tray and continue baking until golden and crisp.
Cool completely and cut to desired size.

vanilla diplomat cream

Lightly whip the double cream to soft peaks and chill.
In a bowl, whisk together the yolks, sugar, and cornflour until pale.
Heat the milk with the split vanilla pods and seeds. Bring just to the boil, then pass over the yolk mixture while whisking.
Return the mixture to a clean pan and cook over medium heat, whisking constantly until thickened and smooth.
Remove from the heat and add the butter and hydrated gelatine. Mix until fully melted and incorporated.
Pass through a fine sieve and chill completely.
Once cold, whisk the crème pâtissière to loosen it.
Fold in the chilled whipped cream to create a light diplomat.

poached rhubarb

Warm the lime juice, grenadine, and sugar gently until the sugar dissolves - do not boil.
Add the rhubarb and poach slowly until tender but still with some bite.
Chill the rhubarb quickly in the poaching liquor.

rhubarb crisps

Blend the rhubarb for 2 minutes, pass, and reserve the juice.
Combine all ingredients in a saucepan and stir well.
Cook over medium heat for 3 minutes until thick and creamy.
Spread thinly onto a silpat and cook at 90°C, 0% humidity for 1 hour.
Break into pieces, shape while warm, and allow to cool fully.

raw shaved rhubarb

Peel the rhubarb lightly.
Slice finely on a mandoline into ice water so the ribbons curl and crisp.

vanilla ice cream

Warm the milk and cream to 50°C. Add the split vanilla beans and infuse for 30 minutes.
Strain, then whisk in the sugar and stabiliser until fully dissolved.
Stick-blend the mixture thoroughly.
Fill paco beakers and freeze solid.
Paco just before service.