5 egg yolks
62.5g cater sugar
155ml Muscat wine
1 tbsp lemon juice
190 ml whipping cream
30ml rose water
400ml Greek yoghurt
500g rhubarb peeled
Sugar
Lemon juice
Lemon thyme
120g butter
120g sugar
120g demerara sugar
120g ground almonds
120g flour
1. Place the butter, sugars, almonds and flour in to a food processor and blitz to a crumb. Bake until golden, stirring often. Cool and blend to crumb consistency.
2. Sabayon the egg yolks, sugar and wine then chill over ice water and continue to whisk. Whip the cream to soft peaks then fold into the sabayon with the yoghurt, rose water and adjust with a few drops of lemon juice. Spoon the almond crumb into rings then pipe the parfait mixture into the rings and freeze.
3. Peel the rhubarb and cut into 20cm lengths. Make a very sweet syrup with the peel, sugar and lemon juice. Bring to the boil and pass. Vacume pach the rhubarb and syrup. Poach at 62 °C for 30 minutes, or until tender but firm. Chill in ice water. Remove from the bag and slice ‘petals’.
Comments