Rhubarb Rose & Elderflower...Rhubarb Rose & Elderflower Namelaka with Pistachio Sponge

A Michelin-star calibre dessert featuring silky elderflower-infused white chocolate namelaka, delicate ribbons of hibiscus-poached rhubarb, and a micro-aerated pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   For the Namelaka: Bloom the gelatin sheet in ice-cold water for 5 minutes. Melt the white chocolate in a heatproof bowl set over a pot of barely simmering water (bain-marie).

2. 02

   In a small saucepan, bring the whole milk and glucose syrup to a boil. Remove from heat, squeeze excess water from the gelatin, and stir it into the hot milk until dissolved.

3. 03

   Pour the warm milk mixture over the melted white chocolate in three additions, stirring with a spatula in circular motions from the center out to create a shiny, elastic emulsion. Pour in the cold heavy cream and St. Germain liqueur, then emulsify with an immersion blender (avoiding incorporating air bubbles). Cover surface with plastic wrap and chill for at least 4 hours to crystallize.

4. 04

   For the Poached Rhubarb: Use a mandoline to slice the rhubarb lengthwise into paper-thin ribbons. In a saucepan, combine 150ml water, 100g caster sugar, and dried hibiscus flowers. Bring to a boil, then simmer for 3 minutes to extract color. Strain out the hibiscus, stir in the rose water, and pour the hot syrup directly over the rhubarb ribbons. Let cool completely in the syrup.

5. 05

   For the Pistachio Sponge: In a blender, combine the pistachio paste, egg whites, egg yolks, remaining 40g caster sugar, and flour. Blend until perfectly smooth. Strain the mixture through a fine-mesh sieve into an iSi siphon. Charge with 2 N2O chargers and shake vigorously.

6. 06

   Cut three small slits in the bottom of 4 paper cups. Siphon the batter into each cup to fill it 1/3 of the way up. Microwave each cup individually on high power for 40 seconds. Invert the cups immediately on a wire rack to cool, then tear the sponge into rustic, organic pieces.

7. 07

   To Plate: Transfer the set Elderflower Namelaka into a pastry bag fitted with a plain round tip. Pipe three elegant mounds on one side of a chilled shallow plate. Roll the rhubarb ribbons into delicate rosettes and place them adjacent to the Namelaka.

8. 08

   Nestle pieces of the torn pistachio sponge around the plate. Garnish with crushed toasted pistachios, drizzle with a few drops of the vibrant pink hibiscus poaching syrup, and finish with edible micro-flowers.