Rhubarb, raspberry & white chocolate by Daniel Watkins

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

  • 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

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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