Caramel-and hazelnut bavaroise on sablé cake with chocolate- and yuzu crème and rhubarb sorbet
Trim the rhubarb and cut into smaller pieces.
Save the rhubarb skins. Freeze the chopped pieces in the blast chiller. Bring lemon juice, sugar, water, glucose, agar agar and the rhubarb skins to a boil in a pan. Let the liquid infuse for at least five minutes, strain. Then mix the liquid with the frozen rhubarb to a smooth juice. Pour the liquid into paco jet container and freeze in the Blastchiller 900 from Electrolux.
Melt the sugar into a golden caramel and add the hazelnuts. Lift the nuts onto a baking tray lined with a silicone mat and allow to cool. Mix the almonds with oil to a smooth batter.
Soak the gelatine in cold water. Mix cream with milk, eggs and sugar. Whisk over a bain marie to 84°C. Add the gelatine and hazelnut praline whilst whisking. Beat the cream lightly, fold into the batter and fill the molds. Freeze in the Blastchiller 900 from Electrolux.
Bring the condensed milk and glucose to a boil in a saucepan. Pour over the chocolate and add the yuzu juice. Cover with cling film and allow to cool at room temperature. Pour into a piping bag.
Mix all the dry ingredients. Add the diced butter, eggs and mix to soft dough. Put the dough in a plastic bag, vacuum seal and leave to rest in the fridge for 20 mins. Roll out as instructed. Bake at 180°C until golden (about 12-16 minutes).
Soak the gelatine leaves in cold water. Boil water and sugar to 105°C. Whisk in the gelatine and chocolate in batches at 60°C. Mix in lightly whipped cream. Glace the bavaroise on a grate directly from freezer. Garnish with crumble and refrigerate until time to serve.
Mix and sprinkle over bavaroise after glazeing.
Peel the rhubarb and cut brunoise. Put in a saucepan with water and sugar and bring to a boil. Turn off the heat and allow to cool. Mix in the gelespesa, and the rhubarb juice. Put in a vacuum bag and leave until time to serve.