Vanilla mousse, rhubarb gel, white chocolate - vanilla ice cream

Vanille Mousse 

• 250g milk
• 4 egg yolks
• 80g sugar
• 1 vanilla bean (Koppert Cress Vanilla)
• 3 pieces of leaf gelatine, soaked
• 500g cream, whipped

Method:

• Bring the milk to the boil with the vanilla bean
• Mix the egg yolks and sugar and peel off with the milk to form the rose
• Stir in the gelatine and let cool
• Fold in the cream and pour into the desired mold

Rhubarb Gel

• 500g rhubarb broth
• 6.5g Agar Agar

Method:

• Cook the broth with agar agar for 2 minutes
• Allow to cool and then blend finely

Pickled rhubarb

• 300g fresh rhubarb
• 100g rhubarb broth
• 1 piece of vanilla bean
• Lemon juice to taste

Method:

• Vacuuming everything together
• Steam in the oven at 100 degrees for 5 minutes

White Chocolate - Vanilla Ice Cream

• 500g cream
• 500g milk
• 14 egg yolks
• 80g sugar
• 300g chocolate
• 1 piece of vanilla bean from Koppert Cress

Method:

• Bring the cream, milk and vanilla bean to the boil and pour over the egg yolk sugar mixture
• Peel everything into the rose and then mix with the chocolate
• Pour into Pacojet containers, freeze and then pacosate with the Pacojet when used

Chef: Alex Pirini