This is an alternative to the classic Rhubarb & Custard with a bubble of custard inside which will pop when cut in to.
Rhubarb Compote
Ingredients
- 1kg Rhubarb
- 200ml Stock Syrup
- 7g Insta Gel
- Lemon Juice
Method
Rhubarb Coulis
Ingredients
- 400g Compote
- 200g Sugar
Method
Ginger Sponge
Ingredients
- 2 Eggs
- 60g Sugar
- 1/2 Tsp Pickled Ginger
- 30g Melted Butter
- 60g Plain Flour
Method
Sodium Bath
Ingredients
- 5g SOSA Sodium Alginate
- 1L Water
Method
Rhubarb Mousse
Ingredients
- 500g Rhubarb Coulis
- 35g SOSA Albumina (egg white powder)
- 30g SOSA Instagel (powdered gelatine)
- 25g Caster Sugar
- 200g Semi Whipped Cream
Method
Custard Spheres
Ingredients
- Anglaise with Gluconlactate
- Sodium Bath
- Plain Water Bath
Method
To Assemble the Rhubarb & Custard
Ingredients
- All components