- 375g white chocolate
- 200g egg whites
- 2.5 shot glasses of sugar
- 500ml cream, whipped
- 10 large stalks of rhubarb
- About 1 litre of water
- About 1kg of sugar
- 570ml milk 55ml cream
- 1 vanilla pod
- 4 egg yolks
- 30g caster sugar
- 150g green pistachios
- Melt the chocolate over a bain marie. Whisk the egg white and sugar together until light and fluffy. When the chocolate has cooled slightly, fold in the egg white 7 and sugar mixture, being careful not to knock the air out. Slowly fold in the whipped cream. Place in fridge to set.
- Chop up rhubarb to 2.5cm pieces and place in a pot of the cold sugar and water, ensuring there is enough poaching liquid to cover the rhubarb. You need equal amounts of sugar and water for the poaching liquid.
- Place on a medium heat and slowly move the pot once in a while until it reaches just below boiling point, continue to keep an eye on it. Allow to cool in the liquid.
- To make a rhubarb purée, take some of the poaching liquid and the rhubarb and blitz down until it reaches a purée consistency.
- To make the custard, in a large pot bring the milk, cream and vanilla pod to a simmer. Whisk the yolks and the sugar until light in colour. Pour the hot milk cream onto the egg mixture, whisking constantly. Return to the pot over a low heat and stir until the mixture starts to thicken. Remove the pod before serving.
- Reserve a handful of pistachios for serving, and blitz the remaining until a fine green powder is achieved.
- To assemble, place a spoon of the white chocolate mousse in a bowl, surround the mousse with evenly placed pieces of rhubarb. Put a few spoons of pistachio crumb followed by the whole pistachios. Dot the custard and rhubarb purée around the bowl in a squeezy bottle. Serve.
Recipe Credit: Rob Krawczyk
Photography: Brian Clarke at Harry Weir