Rhubarb Custard and Tuile and Vanilla Bean Ice Cream



Place the pistachio praline on a plate. To remove the rhubarb custards, remove the plastic wrap and tape, then use the protruding acetate to carefully pull them out of the moulds — the acetate will naturally uncurl from around the custards. Use the acetate to transfer the custards to the praline and roll to coat well. Slice each custard into 3 pieces and plate onto 6 plates. Place a pile of Turkish delight drops on the plates and, using 2 tablespoons, place a quenelle of ice cream on top. Spoon the rose foam around the plate and garnish with a tuile.

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