Ingredients

Ingredients For the rhubarb and ginger mousse

• 600g/1lb 5oz young, sweet rhubarb, chopped

• 325g/12oz caster sugar

• 50g/2oz fresh ginger, peeled and grated

• 3 gelatine leaves

• 100ml/3½fl oz whipping cream

• 2 medium free-range egg whites

• 4 sprigs mint, to decorate

For the ice cream

• 4 medium free-range egg yolks

• 100g/4oz caster sugar

• 500ml/18fl oz whipping cream

• ½ vanilla pod, split lengthways

For the tuile baskets

• 40g/1¾oz plain flour

• 40g/1¾oz icing sugar

• 2 medium free-range egg whites, broken up with a fork

• 35g/1½oz unsalted butter, melted and cooled

For the compote

• 15g/½oz salted butter

• 2 sticks rhubarb, chopped

• 2 tbsp light soft brown sugar

• 3 tbsp Irish whiskey

• 1 tsp lemon juice

Description

Recipe Uses 600g/1lb 5oz Young, Sweet Rhubarb, Chopped, 325g/12oz Caster Sugar, 50g/2oz Fresh Ginger, Peeled And Grated , 3 Gelatine Leaves,...

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