1. Soften your butter and whip it up with the sugar until light and fluffy 2. Add the egg yolk and vanilla 3. Fold in the flour and baking powder in 3 stages 4. Once it becomes a dough, wrap in cling film and rest in the fridge for 2 hours 5. Roll out the sable to 4 cm and cut with a circular cutter and cake it in a small metal ring 6. Bake the sable at 150 for 15 minutes
Stable Vanilla chantilly
250g whipping cream
40g caster sugar
1 vanilla pod, deseeded and pod
1 sheet of gelatine
Method
1. Soak the gelatine in cold water 2. Heat up the cream, sugar and vanilla slowly 3. Drain off the water from the gelatine, squeezing the leaf making sure there is no water left. 4. Once the cream has come to a boil, pour over the gelatine in to a container. 5. let rest for 2 hours in the fridge
Rhubarb gel
2 stalks of rhubarb
30g caster sugar
Method
Chop the rhubarb in to small cubes
Add the rhubarb and sugar to a sauce pan
Heat slowly until rhubarb becomes soft
Transfer to a blender and blend until smooth
Poached rhubarb
1x Rhubarb stalk
100g caster sugar
100g water
5 drops pink or red food colouring
Method
Shave the rhubarb stalk with a peeler
Bring sugar, water and colouring to a boil
Pour the syrup over the rhubarb and let cool
Method
Decorate with tempered chocolate hearts ( optional), whipped chantilly, rhubarb gel and poached rhubarb