RhuBaBa

Warm the milk to 40°C, add the sugar and the yeast and let rest for 30 minutes.

Knead an elastic dough by adding all ingredients.

Pipe the dough in silicon molds, approx. 30 grams and leave to ferment (30-45 minutes at 27°C).

Bake at 200°C for 5 minutes and follow with 12- 14 minutes on 170°C.

Bring all ingredients, except the rhubarb to a boil.

Fill a vacuum bag with the pilled rhubarb and pour the prepared syrup (warm, not hot) in the bags and place sous vide at 65°C during 6- 10 minutes.

Heat the puree and at 40°C sprinkle the sugar-pectin mixture in the puree.

Bring to a boil during constantly stirring the puree.

Peel the oranges and lemons and press them.

Adjust the liquid to 1 L with the water.

Add the sugar and bring to a boil.

Hydrate the gelatin with the water. Heat the puree, combine with the melted gelatin mass and pour over the yuzu chocolate.

Emulsify with a hand blender and add the cold cream.

Store in refrigerator.

Whip the egg whites with the sugar.

When steady fold in the sieved icing sugar and finish gently with the yuzu puree.

Spread on a Silpat and sprinkle with dries cassis.

Dry at 80°C during 6 à 7 hours. Brush the inside with melted cacao butter.