Rhubarb millefeuille

Name: Rhubarb millefeuille (Ivoire chocolate mousse)
Yield: Serves 4
Ingredients: Ultratex 3 powder; 200 g whisked crème fraîche; 1 egg; 5 g wild Kentish ants; 1 tbsp water; 105 g egg yolk; 200 g caster sugar; 500 ml milk; 250 ml double cream; 560 ml double cream; 200 g isomalt; Icing sugar to dust; 100 g Pâté feuilleté; 2 egg yolks; 250 g Ivoire Valrhona chocolate; Cress and edible flowers; 80 g glucose 60 g white choclate, finely chopped; 8 sticks rhubarb; 60 g finely chopped white chocolate; 16 g caster sugar; 80 g egg white; Mix 100 ml stock syrup with 50 ml grenadine; 1.5 leaves bronze gelatine; 75 ml elderflower cordial; 130 ml double cream

Ivoire chocolate mousse

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Pastry

100 g Pâté feuilleté
Icing sugar to dust

Dessert
Gluten-free
Vegetarian

Method

Pastry

Dust the worktop with icing sugar and roll the Pâté feuilleté to .5cm (or setting 1 on a pasta machine, covering the pastry with icing sugar first). Place between parchment paper on a tray and bake in the oven. Cook at 180 C for