Strawberry crémeux:  

400 gr strawberry purée

120 gr egg yolks

150 gr whole eggs

100 gr sugar

4 gr gelatine


Rhubarb ice cream:

600 gr rhubarb juice

120 gr sugar

22 gr atomised glucose

11 gr stabiliser

4 gr fibre


125 gr flour

125 gr barley flour

15 gr baking powder

5 gr mixed spice

150 gr cream

250 gr honey

30 gr butter

100 gr sugar

150 gr whole eggs


Strawberry crémeux: Soften and drain the gelatine. Mix all the ingredients except for the butter. Boil lightly, stirring all the time, to obtain a jelly-like texture. When the temperature has dropped to 35/40ºC, add butter and form an emulsion by beating in a kitchen robot. Chill.

Rhubarb ice cream: Mix all the dry ingredients in a bowl. In a measuring jug, use an electric beater to mix the dry ingredients into the rhubarb juice. Leave to soak for 4 hours. Beat in the ice-cream maker, and keep frozen.

Gingerbread: Sieve all the flours together with the baking powder and spice. Melt the honey, butter and granulated sugar. Pour the warm mixture into the flour and mix until smooth. Add the whole eggs. Pour into a 25 cm circular pan and bake at 170ºC for 40 minutes. When cooked, turn out onto a rack.


See photo.