Magnolia & rhubarb dessert

• Pour the milk into a pan and also add the cream, the sugar and the skimmed milk powder. Now mix it well and bring this to a simmer on a medium heat.
• Meanwhile transfer the egg yolk into a bowl and while stirring slowly add the hot milk mixture.
• Then pour it back into the pan and while stirring continue heating it till it’s 85 °C.
• Once that’s done turn off the heat and mix in the ice cream stabilizer. Now add the magnolia flower peddles. Make sure everything is submerged. Then pour it into a bowl, cover it with foil and let it rest overnight in your fridge.
• The next day you can give it a good mix before passing it through a fine sieve. Make sure you press out all the ice cream base.
• After that transfer it into an ice cream machine and turn it into a beautiful ice cream. I prefer to turn the ice cream the same day you serve it to insure you have a lovely fresh texture. Once it’s done keep it in a freezer that’s around -12 °C.

• Transfer the sugar into a pan and caramelize it on a medium high heat till it’s a dark caramel. Stir it as little as possible to prevent the sugar from crystalizing.
• Once it’s a rich caramel slowly while stirring add the cream. Keep on heating it.
• Now also add the butter, the glucose syrup and the salt. Then heat it up till the caramel is 112 °C. Stir it every now and then to prevent the caramel from burning.
• After that pour it into a bowl and while blending add the white chocolate. Be sure to keep the hand blender at the bottom of the bowl to prevent any air from mixing with the caramel.
• Now cover it with a piece of plastic wrap and let it cool down completely out of the fridge. This takes at least 4 hours.
• Then transfer it into a piping bag and keep it at room temperature. Now it's ready to be used!

The magnolia syrup

• First peel the lemon. Then cut the peeled lemon in half and juice it for 50 grams of lemon juice.
• Also add the sugar and the water. Now bring this to a boil on a medium heat.
• Once it’s boiling turn off the heat and add the magnolia flower paddles. Make sure everything is submerged and then let it cool down in your fridge. After that drain the syrup.

The magnolia and lemon crisp

• Peel the pears and cut away the core. Now add 200 grams of the cleaned pear into a saucepan and also add the isomalt sugar and the syrup. Bring this to a boil and then while stirring let it simmer for a minute.
• Then blend it till smooth. Now add a knife tip of xanthan gum to slightly bind the liquid.
• Once smooth add the white chocolate and mix it once more. Then pour it into a bowl, cover it and let it cool down in your fridge.
• After that spread it on a silicon sheet using a stencil. This one is from Mold Brothers. Click here for more information. Level it before remove the stencil and letting the mixture dry at 90 °C for around 3 hours.
• Then gently remove it from the sheet and place it on a magnolia press. Heat it up for a couple of seconds before shaping it with the other half of the press.
• Do the same with the smaller press and then keep them dry and covered for later.

• Cut the rhubarb in small pieces and transfer them into a pan. Also add the sugar. Then cover the pan with a lid and heat it up on low heat till the rhubarb falls apart. This takes around 15 to 20 minutes.
• Once that’s done pour the compote on a sieve that’s lined with a kitchen paper to clarify the broth. Let it drain in your fridge for a couple of hours.
• Then pour 200 grams of the rhubarb broth into a saucepan and also add the Pedro Ximénez sherry, the white balsamic vinegar, the agar powder and the tarragon. Mix this well and then bring it to a boil for at least 30 seconds.
• After that pass it through a fine sieve and let it cool down completely in your fridge. Then transfer it into a blender and blend it till smooth.
• Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
• You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.

• Take the rhubarb compote that's left from draining the rhubarb broth and season it with the magnolia & lemon syrup. It’s quite simple, but so good!

• Transfer the muscovado sugar in a saucepan and heat this on a low heat till it’s melted. Once it’s melted and it starts to bubble directly while stirring add the cream. Then turn off the heat.
• Now cut the vanilla pod in half and scrape out the seeds. Add both the seeds and the empty pod to the pan. Also add the salt.
• Then transfer the egg yolk into a bowl and slowly while mixing add the muscovado liquid. Cover it and let it rest in your fridge for a couple of hours.
• After that pass it through a fine sieve. Then gently fill a small ring mold all the way and cook it at 120 °C for around 25 to 30 minutes. The flan needs to be firm, but still wiggle slightly.
• Once cooked let it cool down before freezing it completely.
• As an option pour 150 grams of cacao butter in a saucepan and melt it on a low heat. Then turn off the heat and add 150 grams of white chocolate. Mix this till it’s emulsified and then fill your brush machine.
• Now remove the frozen flans from the mold and place them on a tray. Brush a thin layer of the chocolate brush on the flan to decorate it and to give it a bit of texture as well. Keep them in your freezer for later and serve them defrosted. 

• First blend the macadamia nuts in a fine crumble. Then add the butter, the sugar, the flour, the melted white chocolate and the flaky salt.
• Mix this till it’s a soft dough. Now transfer it on a silicon sheet and spread it.
• Bake it at 150 °C for around 30 minutes and mix it every 5 to 10 minutes to create a lovely crumble. Then let it cool down and keep it dry and covered for later.
• Bake it at 150 °C °C °C for around 30 minutes and mix it every 5 to 10 minutes to create a lovely crumble. Then let it cool down and keep it dry and covered for later.

• Mix the egg white with the oil, the flour, the butter, the salt and the muscovado sugar. Blend this till smooth.
• Once smooth spread it on a tuille mold and level it using a pallet knife. Then bake it at 150 °C for around 20 minutes.
• When still hot gently remove it and then keep them dry and covered for later.

• Place a frozen flan on a plate and let it defrost for a couple of minutes. Fill the bottom with some salted caramel and cover it completely with the rhubarb compote.
• Then add some crumble and place the large magnolia crisp on top. Add a couple dots of the gel and some edible blossom peddles. Place the small crisp on top and add some more gel and blossom peddles.
• Now take a glass and fill the bottom with the compote. Add a layer of the crumble and place a quenelle of the magnolia ice cream on top.
• Gently drizzle some gel on the ice cream and place the tuille on there. Now decorate it with some more blossom and then it’s ready to be served!