Rhubarb in Champagne Jelly, Lemon Sabayon & Lemon Shortbread

Jelly

350g rhubarb washed and cut into 2cm lumps
50g caster sugar
500ml water
125ml champagne/sparkling wine
3 sheets of leaf gelatine

Put the water, sugar and rhubarb into a large saucepan, bring to the boil & simmer for 15mins. Remove from heat & allow to cool for 1 hr.

Place a piece of muslin in a sieve over a bowl and add the rhubarb liquid. Allow to drain through without forcing it (you can press gently with the back of the spoon), soften the gelatine in a little warm water & add to the rhubarb juice. Gently warm to dissolve the gelatine, remove from heat, add the bubbly mix and divide into 2 ramekins.

Chill for 5-6 hrs.

Sabayon

2 x egg yolks
30g caster sugar
1 tbsp water
zest & juice of 1 lemon

Over a pan of simmering water place a heatproof bowl with the egg yolk, sugar and water in. Whisk until thick and frothy.

Remove from the heat & whisk in zest and juice.

Leave to cool.

Shortbreads

30g icing sugar
185g plain flour
20g corn flour
10g ground almond
85g butter (in cubes) + extra for greasing
1 drop almond essence
25g lemon curd
Icing sugar for dusting

Pre-heat the oven to gas mark 4.

Sift the icing sugar, flour and corn flour & add the ground almonds.

Place the mixture into a food processor, add the butter & pulse until it is the consistency of breadcrumbs.

Add almond essence & pulse again briefly.

Turn onto a floured surface & knead into smooth dough.

Grease up a muffin tray with extra butter, split the dough into small balls & place into muffin tray & flatten.

It should be around 1/3 of the way up the cup. Pop into the oven for around 10mins.

Allow to cool & then press the top gently with your finger to make an indentation.

Cool further and turn out gently. Dust with icing sugar & fill holes with lemon curd.

To Serve:

Turn out the jellies (this will require putting them upside down under a warm tap), place a dollop of sabayon next to the jelly & place the shortbread on top. Garnish with a sprig of mint