Sweeten your (Valentine's) day with a delicious duo of yogurt and white chocolate mousse and poached rhubarb in a crunchy raspberry, vanilla and white chocolate shell. Perfectly balanced with a rhubarb compote and strawberry sorbet to make this occasion an extra special one.
Crunchy heart shell
Ingredients200g DGF Industries Paillete feuilletine 50g Sosa crispy raspberry pieces 200g Belcolade Cacao Trace white chocolate | MethodBlitz together the feuilletine and the crispy raspberry pieces to make a fine crumb. Melt the white chocolate and cocoa butter, and combine all the ingredients. Pour the mixture into a silicone heart mould and shape, as desired, then allow to set. |
Yogurt and white chocolate mousse
IngredientsAnglaise200g whole milk 50g double cream 50g egg yolks Mousse310g anglaise 610g Belcolade Cacao Trace white chocolate 430g double cream, whipped 50g Sosa Instangel | MethodAnglaiseIn a pan bring the milk, cream and invert sugar to the boil. Slowly pour over eggs whilst whisking, then transfer back to the pan. Cook out to 85°C. MoussePour anglaise onto the white chocolate and blend to create an emulsion. Add the yoghurt flavouring powder to the chocolate emulsion and blend to combine. In a kitchen aid blend together the cream and Instangel, and whip to soft peaks. In stages, combine the whipped cream with the white chocolate emulsion. Allow to cool slightly before piping the mixture into the crunchy heart shells. |
Poached rhubarb
IngredientsPoaching liquor500g water 50ml grenadine 2 Prova Gourmet Ugandan vanilla pods, spent Rhubarb | MethodHeat all the ingredients together, except the rhubarb, and ensure the sugar dissolves completely. Cut the rhubarb into pieces, your desired size. Place the rhubarb into the poaching liquor and put a piece of greaseproof paper on the surface on the liquid. Cook the rhubarb on a gentle heat until a knife just goes through, remove from the heat and cool. Spoon the poached rhubarb into the remaining crunchy heart shells. |
Rhubarb compote
IngredientsRhubarb, chopped | MethodDice the rhubarb and place in a hot pan with the sugar and caramelise. Cook out the rhubarb taking care not to over-cook. Remove from the heat and cool quickly. |
Strawberry sorbet
Ingredients1 litre water 80g Rubicone Strawberry flavour paste, no seeds | MethodWarm the water to 45ºC. This will help the powders to dissolve. Add the vegetal, sugar and paste to the warm water and blend until fully mixed with no lumps. Pour into the ice cream machine. |
Assembly
MethodServe the yogurt and white chocolate mousse tarts and poached rhubarb tarts with the rhubarb compote and strawberry sorbet. |
