Ingreadient :

• 90g Whipping cream
• 35g Milk
• 35g Honey (Good Quality Local)
• 1 Vanilla Pods
• 190g Whipping cream
• 1 ½ Bronze Gelatine Leaves (Soaked)
• **Equipment – Metal Rings H 4½ cm x W 6cm**

Buckwheat Honey Tuile

• 100g Buckwheat flour
• 100g Egg White
• 100g Icing Sugar
• 20g Cornflour

Marinated Rhubarb

• 100g Rhubarb (finely diced)
• 1 tsp Icing Sugar
• Squeeze Lemon Juice
• Squeeze Orange Juice

Rhubarb Sauce & Granita

• 500g Fresh Rhubarb
• 25g Lemon Juice
• 40g Grenadine
• 50g Orange Juice
• 50g Sugar

Direction :

1. In a medium sized pan heat the 90g cream, milk, honey and vanilla.  Whisk until the honey has dissolved.
2. Whisk in the soaked gelatine, Remove from the heat and leave to cool down
3. Once cooled, carefully fold in the remaining 190g of cream into the honey mix.
4. Prepare the rings by lightly greasing and cling filming the bottoms drum tight.  Place onto a tray.
5. Evenly pour the mixture into each ring.
6. Place into the fridge to set.