Rhubarb parfait with Esna Farm goat cheese mousse

Rhubarb syrup

  • 100 ml rhubarb juice
  • 200 g organic sugar
  • Fresh lemon balm leaves for garnish
Cook the rhubarb juice and sugar into syrup and cool completely.

Rhubarb parfait

  • 100 ml rhubarb juice
  • 3 egg yolks
  • 100 g organic sugar
  • 0.3 l whipping cream (35%)
  • 1 vanilla pod
Bring the rhubarb juice to a boil. Combine the egg yolks and sugar. Pour the rhubarb juice slowly into the egg yolk-sugar mixture and stir until smooth. Cut the vanilla pod in half and scrape the seeds into the egg yolk and rhubarb juice mixture. Pour the mixture back into the pan and heat, stirring continuously until it thickens. Cool completely. Whip the cream and fold into the parfait. Pour the mixture into moulds. Pour a thin layer of rhubarb syrup over it. Add a few pretty lemon balm leaves for garnish. Freeze the rhubarb parfait in a freezer for at least 4 hours.

Goat cheese yoghurt mousse

  • 200 g Kalamatsi goat milk cream cheese
  • 100 g Nopri Farm yoghurt
  • 100 g whipping cream (35%)
  • 1 tbsp organic sugar
Heat the whipping cream in a pan and add goat cheese. Combine until smooth. Add yoghurt to the goat cheese and cream mixture, mix until smooth and cool. Pour the mixture into siphon bottles, attach two gas cylinders and shake until smooth.

Caramelised rhubarb

  • 3–4 rhubarb stalks
  • 3 tbsp light muscovado sugar
  • Rhubarb juice
Chop the rhubarb and mix with muscovado sugar. Cook the rhubarb in a pan until the sugar melts, add the rhubarb juice. Cook over low heat until the rhubarb is soft.