Equipment and preparation: For this recipe you will need a digital thermometer, a commercial vacuum pack machine and a temperature controlled water bath.
For the heather honey custard, preheat the oven to 100C/210F/Gas ½.
Heat the cream and honey in a saucepan until just boiling. Remove from the heat. Meanwhile, whisk the egg yolk, egg and sugar together in a bowl until well combined. Slowly whisk in the cream mixture, then strain the mixture through a sieve into a 24cmx18cm/9½inx7in ovenproof dish. Bake in the oven for 15 minutes. Remove from the oven and set aside to cool, then chill in the fridge.
For the honeycomb, line a baking tray with greaseproof paper. Heat the sugar, honey, water and glucose syrup in a saucepan until the mixture reaches 155C/311F (you can check this with a digital thermometer). Remove the pan from the heat and sieve the bicarbonate of soda over the surface. Carefully swirl the pan for one minute, or until well combined. Pour the mixture onto the baking tray and set aside to harden. Once the honeycomb has hardened, break into small pieces and store in an airtight container.
For the poached rhubarb, heat the sugar and water in a saucepan until boiling and cook for 2-3 minutes, or until the sugar has dissolved. Strain the syrup through a sieve and chill in the fridge.
Place the rhubarb batons and syrup into a vacuum bag and seal using a vacuum packing machine. Cook in a water bath at 55C/131F for 3 hours, remove from the water and set aside to cool, then store in the fridge.
For the elderflower jelly, heat the elderflower cordial in a small saucepan until just boiling. Remove from the heat and stir in the gelatine. Pour the mixture into a metal bowl set over a bowl of iced water and whisk continuously for 2-3 minutes, or until the jelly begins to set.
Whisk in the sparkling water and elderflowers and whisk for a further 2-3 minutes, or until the jelly is nearly set. (The aim is to incorporate the bubbles from the sparkling water and evenly suspend the flowers throughout the jelly.) Cover the jelly with cling film and chill in the fridge.
For the rhubarb and elderflower soup, remove the poached rhubarb from the vacuum bag and chill in the fridge. Strain the poaching liquid through a muslin cloth into a measuring jug. Mix 400ml/14½fl oz of the poaching liquor and the elderflower cordial together in a bowl. Season, to taste, with lemon juice, cover and chill in the fridge.
To serve, place five batons of rhubarb onto the centre of each of four serving plates. Using a large spoon dipped in warm water, place a large spoonful of heather honey custard on top of the rhubarb. Arrange another three batons of rhubarb resting against the custard and spoon 3 chunks of elderflower jelly around the custard and rhubarb. Sprinkle the honeycomb over the custard and rhubarb. Serve a small jug (or cup) of rhubarb and elderflower soup alongside.
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