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Mascarpone bar with macadamia nuts and rhubarb

This dish consists of: a Mascarpone bar with Macadamia nut ganache and rhubarb.

This recipe is for 10 people.
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Ingredients

10Debic Shapes Mascarpone Cream bar

100gWhite chocolate
25gSunflower oil

75gmacadamia nuts, roasted
125gWhite chocolate
250mlDebic Whipped Cream 0.4

200gRhubarb
50mlGrenadine
200mlWater
1Star anise
10Petals
15wild strawberries
10macadamia nuts
10crispy rhubarb slices
1bag of white tea

Preparation

  1. Melt the white chocolate and mix with the sunflower oil.
  2. Transfer this mixture to an electric airbrush.
  3. Remove the mascarpone bar from the blister.
  4. Place on a tray and coat the frozen bars with the chocolate.
  5. Cover with plastic and thaw them in the refrigerator.

  1. Chop the roasted macadamia nuts and let them infuse in the cream overnight.
  2. Pass through a fine sieve and heat the infused cream.
  3. Pour over the white chocolate and blend with an immersion blender until smooth.
  4. Store in the refrigerator.

  1. Clean the rhubarb and cook the peels in the water.
  2. Strain through a fine sieve and add the white tea, star anise, and grenadine.
  3. Infuse for one hour at 60°C.
  4. Cut the rhubarb into equal pieces and place in a vacuum bag.
  5. Add the grenadine syrup and seal the bags.
  6. Sous-vide cook at 65°C for 20 minutes.

  1. Whip the ganache for a few minutes in the machine and transfer to a piping bag.
  2. Arrange the bars on the plates and decorate with the ganache, slices of rhubarb, strawberries, flower petals, and macadamia nuts.
  3. Finish with the syrup.