INGREDIENTS
by Raymond Blanc

This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb.

Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat.

Desserts

Buyer's guide

Fresh angelica is very difficult to source, but candied angelica is widely available.