Savarin Dough:

  • 250g strong flour
  • 4g salt
  • 8g sugar
  • 15g fresh yeast
  • 125g soft butter
  • 50ml milk
  • 190g st ewe eggs

Steamed Rhubarb

  • 1 cinnamon stick
  • 3 star anise
  • 1 vanilla pod
  • 500g rhubarb

Vanilla Chantilly:

  • 100g double cream
  • 50g crème fraiche
  • 8% icing sugar
  • 2 vanilla pods
  • 3g vanilla seeds

Mascarpone Ganache:

  • 1ltr double cream
  • 200g mascarpone
  • 240g white chocolate
  • 2 vanilla pods
  • 4 gelatine leaves

For Service

  • Olive oil
  • Picked lemon thyme
  • Silver leaf
  • Rhubarb cooking liquor, passed through chinois


Savarin Dough

Heat milk to 37°c. Mix with the yeast and leave to rise to make a sponge.
When the sponge is ready, mix with the dry ingredients. Use a kitchenaid with a dough hook and mix on medium speed.
Add eggs one at a time, when the dough is ready add the soft butter in stages and mix until smooth and combined.
Pipe the dough into grease-sprayed moulds, use a wet finger to even out any imperfections.
Leave to prove and bake when 3/4 way to top. Bake at 220°c, fan 2, 100% humidity for 14 minutes.

Steamed Rhubarb

Wash the rhubarb and trim the ends and half to make it a more manageable size. Weigh the rhubarb and macerate in 10% caster sugar overnight.
Bag the rhubarb with macerated sugar and spices. Steam at 65°c until just soft. Store in the bags.

Rhubarb Compote:

Cut the washed rhubarb into 1cm sections, macerate in 10% caster sugar overnight, add spices and steam until soft in a bag.
Empty from the bag and remove spices, cook the rhubarb down with the juice in the bag until it has reduced by half. Chill until cold, pulse in a robot coupe.

Vanilla Chantilly:

Combine everything and whisk to a soft peak. Serve in a cold ice cream glass.

Mascarpone Ganache:

Boil cream, soak gelatine, pour cream over chocolate / mascarpone / vanilla / drained gelatine. Bay mix, pass and set.

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