Almond bavarois with rhubarb and praline

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Spread the 150g almonds over a baking tray and toast in the oven for 8-10 minutes until golden. Set aside to cool a little, then finely chop and put in a saucepan with the milk. Heat until the milk just starts to boil, then set aside to infuse for 4-6 hours or overnight.
2. When the milk has taken on the flavour of the almonds, strain it into a measuring jug; you’ll need 225ml milk (see tips). Put the egg yolks and sugar in a heatproof mixing bowl, then beat with a wooden spoon until well combined. Heat the 225ml milk until steaming, then pour into the bowl, stirring as you add it.
3. Half fill a roasting tin with cold water and ice cubes. Put the gelatine in a small bowl and cover with cold water. Return the egg and milk mixture to the cleaned saucepan and heat gently for about 5 minutes, stirring constantly, until the mixture thickens and lightly coats the back of a spoon (or see introduction, p110). It should gently steam, but not boil. Remove the custard from the heat. Squeeze out any excess water from the gelatine leaves, then stir them through the custard until completely melted with no flecks visible. Strain through a sieve into a mixing bowl. Put the bowl in the water-and-icefilled roasting tin and gently stir with a spatula until thickened – it should stay parted for a second when you draw your spatula through it.
4. Put the double cream in a larger mixing bowl and whip until it forms soft peaks. Gently fold through the custard with a metal spoon in a figure-of-eight motion until combined. Divide the mixture equally among the moulds, cover each with cling film (not touching the surface) and chill for 4-6 hours until set, or overnight.
5. For the rhubarb, heat the oven to 110C°/90°C fan/gas ¼. Arrange the rhubarb pieces in a large shallow roasting tray. Scatter over the lemon zest and sugar along with a splash of water. Cover the tin tightly with foil and bake for 1½ hours.
6. Remove the rhubarb from the oven, uncover and carefully pour the juices into a small pan. Bubble for 5-6 minutes until syrupy. Leave to cool, then pour back over the rhubarb. Chill until needed.
7. For the praline, gently heat the sugar in a frying pan until melted, then boil without stirring. While it’s boiling, scatter the 50g almonds in a baking tray lined with baking paper, then tip the caramel over them as soon as it’s a golden-reddish brown. Leave the almond praline to cool completely. Pulse in a food processor (or finely chop with a large, sharp knife) to a coarse powder.
8. Take the bavarois out of the fridge 30 minutes before unmoulding. Run a thin knife inside the edge of each mould, or dip briefly in hot water, then invert the bavarois sharply onto serving plates. Serve with the rhubarb and a dusting of praline.