- white chocolate cream
- 250g double cream
- 250g whole milk
- 100g pasteurized egg yolk
- 50g sugar
- 240g white chocolate
- RHUBARB JELLY
- 300g passed fresh rhubarb
- 50g stock syrup
- 10g grenadine
- 3.6g kappa
- RASPBERRY MOUSSE
- GEL/ 500g raspberry puree 5g agar bring to the boil, set blitz & pass
- RASPBERRY MOUSSE
- 500g double cream
- 175g sugar
- 3.5 gelatine leaves
- 250g raspberry gel
- FINISH
- Pipe the mouse onto the rhubarb jelly & roll to form a cannelloni
- white chocolate
- raspberry gel
- rhubarb crispies
- compressed raspberries
- lemon balm
Rhubarb, raspberry & white chocolate by Daniel Watkins
Daniel Watkins
30th April 2014
Rhubarb, raspberry & white chocolate by Daniel Watkins
Rhubarb, raspberry & white chocolate by Daniel Watkins
Photography by John Arandhara Blackwell
Ingredients
Method
white chocolate cream
Bring to boil milk & cream, whisk egg yolks & sugar, add half the boiled milk,cream to the egg yolks & sugar & cook to 86c add the remanding cream & milk cool to 50c melt the white chocolate & chill
RHUBARB JELLY
Warm a flat greased tray under the heat lamps
combined all the ingredients together & bring to the boil
pour quickly onto the warmed tray & allow to cool down
when set cut into rectangles
RASPBERRY MOUSSE
GEL/ 500g raspberry puree 5g agar bring to the boil, set blitz & pass
Whisk double cream & sugar to ribbon stage, melt the soaked gelatine in a little if the raspberry gel, fold through the mousse set in piping bags chill for 2 hours
RASPBERRIES
Vac the raspberries with stock syrup infuse for 30 mins
FINISH
Pipe the mouse onto the rhubarb jelly & roll to form a cannelloni
white chocolate
raspberry gel
rhubarb crispies
compressed raspberries
lemon balm
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