Mascarpone panna cotta

Cut the rhubarb into thin slices using a mandoline or slicer.

Heat the sugar water and add the beetroot juice.

Place the rhubarb in the hot sugar water and wait until it becomes transparent.

Place the rhubarb on a silicone mat and put in a drying oven and dry at 50°C for 24 hours.

Peel the other rhubarb stalks, boil the peels in the sugar water for a short time and strain them out.

Vacuum the rhubarb stalks with the sugar water and cook for 20 minutes at 65°C.

Cool using iced water and store in the refrigerator until use.

Bring the milk, Cream Plus Mascarpone, vanilla and sugar to a boil.

Add the pre-soaked gelatin and stir until it has dissolved.

Transfer to a bowl and place in iced water until it "hangs" to prevent the vanilla from sinking.

Then divide into the moulds.

Cool until it start to set and freeze to remove from the moulds.

Heat the water with the sugars to 40°C.

Then carefully dissolve the prosorbet and milk powder in the mixture and heat up to 85°C.

This is the sorbet base.

Mix 500 g of the sorbet base with the yuzu juice and tangerine purée juice.

Freeze in Pacojet cups and churn à la minute.