Local rhubarb is on season now.
Although I didn’t know about this vegetable till I moved to the UK, I adopted the love for it. The flavour is very special, and I love the fact that rhubarb is Spring thing.
Since my local veg shop started to sell it, I already bought it twice and eaten them as crumble and pie. I’d like to post about rhubarb pie sometime soon, but this is my 60th post and it’s Friday! So here, I’d like to present something a bit different I made with rhubarb.
Rhubarb and white chocolate gateau.
A birthday cake for a friend of mine.
My friends, who may be reading this and may be thinking “I didn’t get that big flower on my birthday cake she made me!”, there is a reason why I made this cake for her.
She has relatives in Australia, and she travels there once in a while to see them. Last time she came back, she told me that her Aussie relative or friend’s step-daughter is a very famous pâtissier in Australia, Kirsten Tibballs, and my friend’s relative or friend was so lucky to try out all the beautiful cakes and chocolate she made for her new book.
Well, anything to do with chocolate and cakes, I am interested. We checked on line, and found her book, “Chocolate to Savour”. It was a huge book with quite huge price tag.
It sat on my Amazon wish list for sometime, till I nudged my lovely husband to check my wish list prior to his Christmas shopping.
Now, my lovely lovely husband got me that book for Christmas, I adored all the picture in her book. Oh, her cakes and chocolate are so beautiful.
That’s the reason; I wanted to make a cake inspired by this book for my friend who introduced me to it.
As I said “inspired”, this is not the cake she wrote in the book. I used her recipe for white chocolate mousse and graze from the book.
Original recipe I was interested was a square cake called ‘EVE’ on her book, not another EVE cake she made for Masterchef (If you search her name and Eve, Masterchef’s one came up, but not that one).
It contained coconuts dacquise, white chocolate mousse, raspberry jelly and kaffir lime cream and white chocolate graze with white chocolate flower.
My cake here is (from bottom)
almond dacquise with ground ginger
white chocolate mousse (from her book)
rhubarb puree jelly
crystallised ginger cube in white chocolate mouse above
rhubarb jelly (with bits of rhubarb)
white chocolate graze (from her book with a bit of alteration)
white chocolate flower
(Sorry, I cannot put the recipe here, just bit too much. But hope above list give you an idea.)
It was very creamy and sweet. Rhubarb gave lovely tang and ginger was classic match for rhubarb.
The flower was a bit too big and a bit messy, but it was my first try to make chocolate flower this way, so I should say it was fine. It gave a ‘wow’ as a birthday cake should.
Happy birthday to my friend.
and Happy Fiesta Friday!