Rhubarb Custard Crumble Sphere

Name: Rhubarb Custard Crumble Sphere
Ingredients: 90 g unsalted butter; 150 g T55 soft flour; 1 Bourbon vanilla pod; 15 g caster sugar; 2 g lemon zest; 1.5 g ground cloves; 2 g ground cinnamon; 50 g ground brown almonds; 250 g white chocolate; 10 g egg yolks; 20 g whole eggs; 50 g caster sugar; 20 g red cocoa butter; 110 g cocoa butter; 75 g whole milk; 8 g Grenadine; 20 g egg yolks; 25 g whipping cream; 220 g whipping cream; 5 g water; 50 g fresh rhubarb; 100 g rhubarb jam; 6 g gelatine; 35 g egg yolks; 25 g caster sugar; 15 g egg whites; 125 g rhubarb jam; 125 g rhubarb juice

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Rhubarb Bavarois

125 g rhubarb juice
125 g rhubarb jam
35

Cake

Method

Rhubarb Bavarois

Bring the rhubarb juice and the purée to the boil. Whisk the egg yolks, pour the purée mix over the yolks and return to the heat. Cook the mix to 75°C stirring constantly. Add the bloomed gelatine. Chill this base to 25°C. Make an Italian meringue with the whites and sugar. Whip the cream to ribbon stage. Fold the meringue into the base, th