For The Rhubarb Gel
500g forced rhubarb, washed and cut into a rough dice
80g caster sugar
Agar agar (1.1g per 100ml of juice)
For The Custard Panna Cotta
250ml full fat milk
150ml double cream
1/2 vanilla pod, deseeded
30g caster sugar
10g custard powder
2 gelatine sheets
For The Sous Vide Rhubarb
500g rhubarb, washed and cut into matchsticks
60g caster sugar
1 orange, peel only
½ vanilla pod
For The Sesame And Ginger Tuille
25ml liquid glucose
50ml ginger beer
75g icing sugar
40g sesame seeds
25g plain flour
20g stem ginger
10g poppy seeds
Mint leaves to garnish
For the rhubarb gel, place the rhubarb into a saucepan with 125ml of water and poach for 20 minutes or until soft. Add the sugar and allow to dissolve. Remove the saucepan from the heat and strain the contents into a jug.
When ready, blend until smooth. Transfer to a piping bag and keep refrigerated until needed.
For the custard panna cotta, gently warm up the milk, cream and vanilla seeds in a saucepan over a medium heat, and allow to infuse for 10 minutes. Transfer 100ml into a bowl, add the sugar and custard powder and whisk to dissolve. Pour the mixture back into the saucepan with the milk and cream and simmer gently for five minutes, stirring regularly.
Soak the gelatine leaves in cold water and when soft, squeeze gently to remove excess water and then add them to the warmed custard. Allow the gelatine to dissolve, strain the custard through a sieve and divide between the plates. Refrigerate to set.
For the sous vide rhubarb, place the rhubarb into a vacuum bag with the sugar and orange rind and vaccum seal in the Miele vacuum drawer on the second setting. Place the bag on a perforated steam tray and steam in the Miele steam oven at 61°C for 45 minutes.
For the sesame and ginger tuille, melt the butter very gently in a saucepan, add the glucose and ginger beer and allow to warm through. Stir in the remaining tuille ingredients and leave to rest for one hour.
Preheat the oven on Fan Plus 180°C. Place some silicone paper on the baking tray and use a pallete knife to spread the mixture thinly one the paper. Bake for 12 minutes. Allow to cool on a wire rack. Keep aside until needed.
Appliance tip: If you don’t have a vacuum drawer, poach the rhubarb with vanilla, orange juice and honey for 20 minutes.
Food tip: When buying rhubarb always choose plump and firm stalks that have a good pink colour.