A delicious, seasonal dessert you can make at home. Serves 4.

Most ingredients are readily available online, alternatively, you can swap the rhubarb for any other fruit you have at home and the meadowsweet for vanilla.

Ingredients

Meadowsweet Mousse

• 10g dried meadowsweet (or one vanilla pod)
• 225g milk
• 150g egg yolk
• 80g caster sugar
• 150g honey
• 4 gelatine leaves
• 650g whipping cream
  Rhubarb Jam
• 250g Rhubarb (or your choice of fruit)
• 80g Caster Sugar
  To finish
• 100g Flaked Almonds

Method

For the Meadowsweet Mousse

• Heat the milk up in a pan to just under boiling. Remove from the heat and add the meadowsweet. Allow this to infuse for 10 minutes. If using vanilla instead, cut the pod in half. Scrape the seeds and use both the seeds & the pod instead of the meadowsweet to infuse
• To make the anglaise, pass the milk through a sieve into a saucepan. Then, add the egg yolk, sugar and honey and cook on a low heat to 75°c or until the mixture thickens and leaves a clear path on the back of a spoon when a finger is drawn across (about 5 minutes – do not boil)
• Whilst cooking the anglaise put the gelatine leaves in a bowl with cold water to bloom
• Once cooked remove from the heat, add gelatine leaves and mix well. Put the mixture in a bowl and chill in the fridge
• When the anglaise is cool add the cream into a separate bowl and whisk to soft peaks. Add one third of the whipped cream to the anglaise and fold in. Then add the rest of the cream making sure you don't overmix
• Put the finished mousse in the fridge to chill until serving
  For the Rhubarb or Fruit Jam
• Wash and dry the rhubarb or fruit then chop off the top and bottoms
• Cut into 1cm size pieces
• Add to a saucepan with the sugar
• Cook on a low heat for 10 minutes until the rhubarb/fruit is soft and sweet
• Put the mixture in the fridge until cold
  To arrange the Fool
• Put 1 tablespoon of rhubarb/fruit jam in the bottom of each glass or bowl. Then add 2 tablespoons of meadowsweet/vanilla mousse. Repeat the process so you have two layers
• On top add a few flaked almonds to finish