This winter, we flew in some fresh Rhubarb stalks from Kikui farm in the Nilgiri mountains down south along with fresh Galgal lemons from our farm in Chamba, Himachal. This diving pairing resulted in a multi textured entremet. You fill find layers of a white chocolate and rhubarb blondie or mi-cuit ( a mushy soft sponge ), a tangy rhubarb and strawberry jam, a Galgal streusel and a Galgal infused mousse.
Chef Bani has worked towards balancing the sour notes of the rhubarb and the sharpness of Galgal.
Please note that the entremet might be a little tedious to cut through as it has lots of different textures which are deliberately brought together. A good tug with a sharp knife will do the job. Please allow the cake to rest at room temperature for 45 minutes to an hour before cutting.