Ingredients

Serves 4-6

Rhubarb Set Puree
300g stewed rhubarb puree
35g caster sugar       
Juice of half lemon
5g soaked gold gelatine leaves    

White Chocolate Rhubarb Cream
210g cream 35% fat
45g liquid glucose
400g chocovic white chocolate jaina 31%
190g stewed rhubarb puree

Vanilla Bean & White Chocolate Mousse
500g semi whipped cream 35% fat
465g chocovic white chocolate jaina 31%
1 heilala vanilla bean
250g milk 3.5% fat 
10g soaked gelatine gold leaves

Green Apple Jelly
Skin of 10 very green granny smith apples
100g sugar syrup 100%
400 ml pure apple juice 
Juice of half lemon
10g soaked gold gelatine leaves

Walnut Crumble
300g unsalted butter
300g light soft brown sugar
300g strong flour
150g ground almonds
150g finely chopped walnuts

 

Method

Rhubarb Set Puree
Heat 50g of the puree in the microwave to 60C and add the gelatine, stir to dissolve. Add this mixture to the remaining puree and the lemon juice and stir to combine. Strain the puree into a container and chill until use.

White Chocolate Rhubarb Cream
Combine the cream and the liquid glucose together in a pan and bring to the boil. Pour this mixture over the partially melted chocolate and mix continuously until a smooth elastic texture is formed. Beat in the rhubarb puree. Allow the cream to cool and leave to set overnight. Before use, gently mix the cream to get the desired consistency.

Vanilla Bean & White Chocolate Mousse
Bring the milk and the vanilla beans to the boil and remove from the heat, leave the milk/beans to infuse for a minimum of 12 hours. Strain the milk and heat to boiling, add the soaked gelatine and stir thoroughly to dissolve. Strain the hot mixture over the chocolate and leave to sit for 1 minute before mixing well to form a smooth emulsion. When the temperature of the cream lowers to 35C - 40C fold in the semi-whipped cream in stages until all is incorporated. Pour the mousse into desired frames and chill before using.

Green Apple Jelly
Freeze the apple skins and place into a juice extractor; place the green juice into the freezer until ready to use. Heat the sugar syrup and dissolve the gelatine, mix well and add the lemon juice. Add the apple juice and then the reserved green extraction. Set as required.

Walnut Crumble
Sift the dry ingredients together and add the finely chopped walnuts. Then add the butter and beat together until a sandy texture, and then small clumps will form.  Pour onto a baking tray and freeze for 30 minutes. Using a knife even out the mixture by chopping it directly on the baking tray, and then store in an airtight container until ready to bake. Bake at 150C for approximately 25 minutes.

To serve:
Line a tray with plastic wrap. Pour in the apple jelly and set in the fridge.
Pour the mousse over the set jelly and chill until set.

When chilled and set, turn out the mousse so that the jelly is now on top.
Cut into rectangular shapes. Place in serving plates and crumble the walnut crumble along the side of it. Dollop or pipe the rhubarb puree and white chocolate rhubarb cream around the mousse.
Watch the video of the segment if you would like a more creative - but more complex - way to serve this dish

Burch & Purchese Sweet Studio
http://burchandpurchese.blogspot.com/