While this rhubarb-based dessert involves several different components, they can be prepared in advance, ready for you to assemble the final dish when needed.
Serves 4
For the rhubarb batons:
- 250g rhubarb
- 300g caster sugar
- 550g water
- 100g grenadine
For the rhubarb jelly:
- 300g rhubarb cooking liquid, from the batons
- 3 leaves of gold leaf gelatine
- Half a stick of lemon grass
For the lemon crème pâtissière:
- 250ml milk
- Quarter of a vanilla pod
- 35g caster sugar
- 4 egg yolks
- 15g plain flour
- 15g corn flour
- 1.5 sticks of lemon grass, bashed
For the yoghurt mousseline:
- 150g natural yoghurt
- 150g of the lemon crème pâtissière
- 25g icing sugar
- 35g whipping cream, whipped
- A further 25g whipping cream (to dissolve gelatine)
- 2.5 leaves of gold leaf gelatine
For the caramelised puff pastry:
- 150g puff pastry (best quality)
- 120g icing sugar
To prepare the rhubarb:
1. Remove the top and bottom of the rhubarb and wash. Dry on a cloth and cut into 10cm batons.
2. Bring the sugar, water and grenadine to the boil. Add the rhubarb to the liquor and simmer until just soft.
3. Remove when you can just put a knife through the rhubarb. Allow to cool in the liquor.
To prepare the rhubarb jelly:
1. Soak the gelatine in cold water for 5 minutes.
2. Crush the lemon grass with a rolling pin, then add to the rhubarb liquor. Bring to a simmer, then whisk in the gelatine.
3. Remove from the heat and pass through a sieve. Set in a mould, and chill for 4-6 hours. Note: you can either set the jelly over the rhubarb batons in moulds, or alternatively set in a tub and then dice into 1cm cubes. To remove from the tub, dip the tub briefly into hot water and turn onto a chopping board.
To prepare the lemon crème pâtissière:
1. Bring the milk, vanilla pod and lemon grass to the boil. Remove and allow to infuse for 2 minutes, covering with cling film.
2. Whisk the eggs, sugar and flour together. Pass the milk mixture through a sieve, pressing the lemon grass to get maximum flavour.
3. Add the milk to the egg mixture, return to the stove and cook out until the mixture coats the back of a spoon.
4. Pass through a sieve into a container, and allow to chill in the fridge.
To prepare the yoghurt mousseline:
1. Soak the gelatine in cold water.
2. Whip the yoghurt and lemon crème pâtissière together until smooth.
3. Warm the icing sugar with the 25g of cream until it simmers. Whisk in the gelatine and pass through a sieve onto the yoghurt mix.
4. Whip the remaining cream to soft peaks, and fold into the mousse.
5. Place into a piping bag with a nozzle and refrigerate for 2 hours.
To prepare the caramelised puff pastry:
1. Roll the puff pastry between 2 pieces of greaseproof paper, sprinkling each side heavily with icing sugar. Roll out to 1mm thick, re-dusting each side with more icing sugar.
2. Bake at 190C / Gas 5 between two flat baking trays until golden brown.
3. Cut into the required sizes. The picture with this recipe shows 8cm x 4cm rectangles. You will need two sheets per portion.
To serve:
1. Place the rhubarb batons and jelly onto one sheet of puff pastry.
2. Pipe the mousseline on top and finish with the second sheet of pastry.