Ingredients

Ingredients For the sponge

• 3 free-range eggs, whites only

• 75g/3oz caster sugar

• 80g/3oz plain flour, sifted

• 77g/3oz butter, melted

For the rhubarb marmalade

• 200g/7oz rhubarb, finely chopped

• 200g/7oz caster sugar

• ¼ lemon, juice and zest only

For the crumble topping

• 100g/4oz T45 flour (a soft wheat pastry)

• 100g/4oz caster sugar

• 50g/2oz unsalted butter

For the apple purée

• 6 Braeburn apples, peeled, halved, cored

For the apple mousse

• 150g/6oz apple purée

• 1½ gelatine leaves

• 125ml/5fl oz whipping cream

• pinch salt

• ½tsp lemon juice

For the rhubarb jelly

• 120g/5oz strained rhubarb juice

• 2 gelatine leaves

• 2 tbsp sugar

For the vanilla tuille

• 100g/4oz fondant icing

• 100g/4oz liquid glucose (available in the baking section of some supermarkets)

• 4 vanilla pods

For the rhubarb sorbet

• 1kg/2lb 4oz rhubarb, chopped

• 100g/4oz sugar, plus 1 tsp

• 250ml/9 fl oz water

• 25g/1oz Pro Crema (an emulsifier, available from specialist suppliers)

• 23g/1oz liquid glucose

• 21g/1oz rum

• 1.3g/0.04oz acid neutrose (available from specialist suppliers)

For the caramelised apples

• 4 Braeburn apples, peeled, cored and quartered

• 50ml/2fl oz water

• 25g/1oz butter

For the RAF Typhoon shot

For the apple caramel

• 500g/1lb apples, juiced

• calvados to taste

For the rhubarb syrup

• 200ml/7fl oz rhubarb juice

• 60g/2½oz sugar

For the apple cream

• 50g/2oz apple purée

• 200g/7oz whipping cream

For the crumble

• reserved from crumble topping above

Specialist equipment

• vacuum-packing machine

• ice cream maker

Description

Recipe Uses 3 Free-range Eggs, Whites Only, 75g/3oz Caster Sugar, 80g/3oz Plain Flour, Sifted, 77g/3oz Butter, Melted , 200g/7oz Rhubarb, Finely...

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