BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB

Hydrate the gelatin powder in the water.



Warm the fromage blanc and add in the sugar and vanilla seeds.



Beat the cream until its texture is soft and frothy.



Melt the gelatin in the microwave then combine with the warmed fromage blanc.



Once the mixture has reached 95°F (35°C), add the whipped cream.



Pour into 5 × 5cm stainless steel cube molds and store in the refrigerator.

Peel the rhubarb and cut into 12cm pieces.



Split and scrape the vanilla beans, then spread onto the rhubarb pieces.



Put on a wire rack and sprinkle some brown sugar on top.



Bake at 210°F (100°C) for a few minutes. The middle of the rhubarb should stay crunchy.

Bring the fondant, glucose and vanilla mixture to a boil at 310°F (155°C).



Spread out on a silicone mat and leave to cool before grinding into a powder.



Store in an airtight container until you are ready to cook.



Sprinkle a thin layer of the powder onto a silicone mat.



Bake at 285-300°F (140-150°C) so that the powder melts.



Leave to cool. Detach from the mat and store in a dry, airtight container until you are ready to use.



Store in a dry place.

Mix the raspberry purée, ABSOLU CRISTAL and lemon juice.