Rhubarb with cheesecake mousse and caramelised hazelnuts

Ingredients

Store Cupboard

  • 200g of honey
  • 3 gelatine leaves
  • 40g of hazelnuts, toasted and roughly chopped
  • 20g of honey
  • 1/4 tsp table salt
  • 80g of caster sugar

Beverages

  • 2 tbsp of grenadine

Fruit & Vegetables

  • 8 sticks of rhubarb, trimmed and cut into 2cm lengths
  • 1 lemon, zested and juiced

Speciality Ingredients

  • 120g of aquafaba, (the liquid from a tin of chickpeas)
  • 1/2 tsp xanthan gum

Cheese

  • 300g of cream cheese

Salad & Fresh Herbs

  • basil leaves, small