Rhubarb millefeuille

Ivoire chocolate mousse

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Pied à Terre: Celebrating 30 years

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

  • About

Ingredients

Pastry

    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 15-20 mins until golden brown. Cut the pastry sheet with a knife while still hot to make 12 (4cm x 11cm) rectangles.

    Ivoire chocolate mousse

    Melt chocolate in a bain marie or water bath and set aside. Mix eggs and water. Add melted chocolate and whisk well. Allow to cool, then soft whip the cream and add to the chocolate. Place in a piping bag in an ice bath and chill overnight before use.

    Forced Yorkshire rhubarb

    Peel the rhubarb and cut into pieces (15cm long).

    Rhubarb slices

    Slice 2 rhubarb sticks into thin slices longways and compress in a vacuum bag with 2 tbsp of compressing liquid for a minimum of 30 mins.

    Compressed rhubarb

    Compress 3 rhubarb sticks in a vacuum bag with 2 tbsp of compressing liquid and cook for 1 hour at 52 C in a water bath. Cool down in iced water and cut into pieces (2cm x 2cm) and refrigerate.

    Rhubarb purée

    Compress 3 rhubarb sticks in a vacuum bag with 2 tbsp of compressing liquid. Add Ultratex 3 powder to thicken and boil until very soft. Blend to a purée.

    Elderflower mousse

    Melt the gelatine in the elderflower cordial. Whip cream until quite thick. Make a meringue with the egg white and sugar. Whip the crème fraîche until thick and incorporate the meringue, then add the elderflower cordial, followed by the whipped cream. Place in a piping bag in iced water overnight.

    Kentish ants ice cream

    Place all (bar ants) in a Thermomix and cook until 83 C. Pass through a fine sieve. Freeze for 24 hours. Churn with Kentish ants.

    Pulled sugar

    Heat isomalt and glucose to 182 C and allow to cool for 2-3 mins, add the chocolate and mix. Pour the mixture onto a silicon mat. Heat in the oven at 140 C to soften the mix. Pull thin fibres and wind them around a rolling pin. Allow to cool.

    Plating

    First, build the millefeuille. Place a piece of puff pastry in the centre of a plate and place pieces of compressed rhubarb down the left side. On the right side, pipe white chocolate mousse, slightly higher than the fruit so the next puff pastry piece sticks on top and levels it. Repeat but this time place the rhubarb on the right side of the puff pastry and the mousse on the left. Finish with the last piece of pastry (lightly dusted with icing sugar). Roll the rhubarb slices into tubes and place 3 tubes on either side of the dessert. Fill tubes with elderflower mousse. Place dots of rhubarb purée around the plate. Make a quenelle of Kentish ant icecream and place on top of the millefeuille inside a pulled sugar roll. Decorate with cress and edible flowers.