Love letters

Ingredients

65g egg yolk

50g whole egg

125g caster sugar 

135g vanilla infused water

62g butter

Method

In a large pan heat vanilla infused water. 

Combine whole eggs, egg yolks and sugar in a separate bowl.

Pour vanilla water onto egg mixture combine and transfer back into the pan. 

Cook to 84°c.

Strain and chill to 35°c. 

Blend in the butter and use straight away.

Ingredients

310g vanilla mix 

100g clotted cream 

140g double cream 

20g Sosa instangel 

4 sticks of rhubarb (diced and cooked)

Method

Blend the instangel into the vanilla mix.

Blend the clotted cream into vanilla mix.

Semi whip the double crema and fold into mixture. 

Lastly fold through the rhubarb pieces and pipe into moulds. 

Place in freezer. 

Ingredients

Chocolate tree pink velvet spray

Method

Once mousses are fully frozen, turn out and place onto a flat tray. 

Spray mousses with velvet spray ensuring an even full coverage.

Place back into freezer until ready for use.

Ingredients

200g rhubarb puree

150g stock syrup 

20g Sosa Gelcrem cold 

25g rhubarb and ginger gin

Method

Combine and blend all ingredients together. 

Leave mixture to hydrate for a minimum of 30 minutes. 

Blend again for final texture and gloss.

Ingredients

300g water

150g caster sugar 

75g rhubarb and ginger gin

3 stalks rhubarb (cut into desired size piece)

Method

Heat water, sugar and rhubarb gin. 

Place chopped rhubarb in liquor. 

Cook rhubarb in poaching liquor until just cooked but still has a bite to it. 

Ingredients

1 stalk fresh rhubarb

100g stock syrup (equal quantities of sugar and water)

Method

Cut rhubarb down into desired size piece.

Use a peeler to peel very fine slices of the rhubarb. 

Place into the stock syrup to coat. 

Lay out each crisp on to dehydrator tray. 

Dry until fully crisp. 

Ingredients

100g whole milk

10g Sosa glucose 

Method

Heat together the ingredients to 80°c.

Using a hand blender buxx the mixture to create a foam. 

Scoop off the bubbles on to a dehydrator tray. 

Dehydrate until crispy.

Method

Arrange the desired amount of each recipe on the plate.