Rhubarb Marshmallow with ginger jelly and sweet wine granite Rhubarb poaching liquor Pink rhubarb Water

Caster sugar Vanilla pods 1k 800g 300g 1

1. Peel and cut the rhubarb into 4cm batons 2. Place all the ingredients into a large flat bottomed pan and bring to a light boil. 3. Reduce heat to minimum 4. Add the baton rhubarb and poach very slowly ate 150C in the oven covered by foil, until al dente. 5. Remove from the heat and cool in a large shallow container. 6. Reserve in fridge until required.

Rhubarb puree
Take 100g poached rhubarb and blend with a touch of poaching liquid to make a smooth puree

Genoise Blanche Whole eggs Caster sugar Strong white bread flour Ground almonds Butter melted
1. 2. 3. 4. 5. 6. 7.

6 300g 300g 75g 125g

Whisk the eggs and sugar together. Sieve the flour and almonds, and mix well. Machine whisk until maximum volume is achieved. Fold carefully into the mix, keeping maximum volume. Add a little mix into the melted butter and mix well, fold gently back into the mix. Fill loaf tin full and cook in a fan oven at 170C for 20-35 minutes. Check with a wooden stick, when stick remains clean remove from oven and cool on wire racks. 8. De-mould and clingfilm when cold. 9. Once cooled, remove crusts and portion sponge into 1x3cm sticks

White wine granite Water Caster sugar Coteaux de lyon sweet wine
1. 2. 3. 4. 5. 6.

250g 50g 150g

Boil 50g of the water with the sugar. Remove from the heat, add the remaining water. Mix with the wine and pass through a fine sieve. Strain into a large metal container. Freeze at -21C until frozen. Scape as required.

Ginger jelly Water Rhubarb poaching liquor Caster sugar Chopped ginger Soaked gelatine leaves
1. 2. 3. 4.

50g 140g 25g 25g

Infuse the water, poaching liquor, sugar and the ginger for 10 minutes. Add the gelatine, mix well and strain through a fine sieve. Place into a small plastic container. Clingfilm, set in the fridge.

Marshmallow Fresh egg whites Water Caster sugar Soaked gelatine leaf Small lime juiced 40g 25g 90g

1. Whisk egg whites into soft peaks (start to do this when the sugar and water mix reaches 116C) 2. Cook the water and sugar, when the mix reaches 121C add the soaked gelatine to the syrup. 3. Pour the mixture onto the egg whites and whisk until cool, then add the lime juice. 4. Fill domes as required. 5. Scoop out the centres, fill with ginger ice cream and freeze.

Ginger ice-cream Egg Yolks Caster sugar Vanilla essence or pod Milk (use full fat) Stem ginger in syrup
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

3 30 g 250 mls 50g

6 125 g 500ml 100g

12 250g 1 1l 200g

Beat the egg yolks and sugar in a bowl until the sugar has dissolved but the mix is still thin. Add the vanilla Place the milk and 30g stem ginger syrup in a heavy bottomed pan and bring to the boil. Pour half the milk on to the egg mix and whisk until smooth. Pour the mix back into the pan and return to the heat. Stir with a wooden spoon until the mix starts to thicken and a finger pull across the back of the spoon will hold a line. DO NOT ALLOW TO BOIL, it will scramble. As soon as the mix has thickened pour though a chinoise into a bowl and allow to cool quickly. Finely chop 20g of stem ginger and stir into the crme analgise mix. Allow to infuse. Turn the ice-cream.

Note you will require a stronger flavour to the crme analgise mix as it will weaken as it freezes.

Apricot sorbet Strawberry puree Caster sugar Unsweetened natural yoghurt Lime juice
Method 1. To make the sorbet boil 100g of the puree then add the sugar and dissolve. Mix into the rest of the puree. 2. Whisk in the yoghurt and lime juice. 3. Churn in an ice cream machine.

400g 40g 40g 10ml