Lemon bavarois, poached rhubarb and langues-de-chat

Babiche Martens

Ingredients

200 ml	Milk
3 tsp	Lemons, zest
2 sprigs	Fresh thyme
4	Eggs, yolks (keep the whites for the langues-de-chat)
150 g	Caster sugar
1 cup	Cream, whipped
2	Gelatine leaves, or 2 tsp powdered gelatine
2 cups	Water
1 cup	Sugar
1	Star anise
4 stalks	Rhubarb, cut into 4cm pieces (Main)

Langues-de-cha

50 g	Butter, softened
65 g	Caster sugar
½ tsp	Vanilla essence/extract
4	Eggs, whites
100 g	Flour

Directions

1. Lightly oil 6 x 120ml moulds
2. Place the milk, lemon zest and thyme in a pot and slowly bring to the boil.
3. Remove from the heat and discard the thyme.
4. Whisk the egg yolks and sugar until pale. Slowly add the hot milk mixture and combine well.
5. Return to the saucepan and stir continuously over a low heat until the mixture coats the back of your spoon.
6. Soften the gelatine in cold water, then squeeze it out and stir into the custard.
7. Strain into the bowl of an electric beater, then beat until cool.
8. Slowly pour in the lemon juice, then fold in the whipped cream.
9. Spoon the mixture into your moulds, cover and refrigerate overnight.
10. To make the poached rhubarb, place the sugar, water and star anise in a pot, and bring to a simmer, stirring to dissolve the sugar.
11. Add the rhubarb and cook gently for 8 minutes. Remove from the heat and leave to cool.
12. To make the langues-de-chat, preheat the oven to 200C.
13. Beat the butter, sugar and vanilla until light, then add the egg whites and beat thoroughly. Fold in the flour.
14. Pipe 4-5cm-long amounts of mixture on to a tray lined with baking paper, leaving a 2cm gap between each biscuit.
15. Bake for 5-8 minutes, until golden around the edges. Remove and cool on a rack.
16. To serve, dip the bavarois moulds into hot water for a few seconds, then invert on to plates.
17. Serve with a couple of pieces of rhubarb and langues-de-chat on the side.