Here is a celebration of summer strawberries and rhubarb.  A classic combination that never seems to go out of style.  He is another take for me, I went to a white chocolate bomb that was accented with chamomile.  The rest of the dish was blanketed with different variations of strawberries and rhubarb to give you different textures and flavors.   This one is definitely a keeper if you have the time to put into it.  This is one you can absolutely do ahead of time a day or two in advance.  Here I am tapping into my pastry chef, wanna be side. Here is the recipe and I hope you enjoy.

White chocolate mousse with chamomile
2 eggs
35g sugar
250g white chocolate
200 g cream whipped with 1/4tsp vanilla paste
100 g cream steeped with 2 tbsp of fresh chamomile
5g gelatin powder with splash of water

Strawberry Sorbet (recipe here)

Biscuit recipe (recipe here twix)

Strawberry mirror
1 1/2 cup strawberry juice
1 tsp lemon juice
1 tbsp of kirsh
1 tbsp of water
1 tbsp of gelatin
Few drops of red dye 

Strawberry Juice
1 1/2 pints strawberry
3/4 cup water
3/4 cup sugar

Rhubarb compote
4 stalks of rhubarb diced
4 strawberries diced
1/2 cup of juice from compressed strawberries
1/3 cup sugar

Compressed strawberries
1 pint of strawberries
3 tbsp of sugar
1 tbsp of grenadine 

Rhubarb strips
4 stalks of rhubarb shaved on mandolin
2 tbsp of grenadine
2 tbsp of sugar

Whipped Cream                                                                                                                                  1/2 cup of cream with 4 tbsp of powdered sugar

For Compressed Strawberries,

Simply add ingredients together in a cryovac bag and seal with no air.  Allow to compress over night.  

For the Sorbet and Biscuit recipes follow link and instructions

For the white chocolate mousse

In a small bowl beat eggs and sugar together.  Then take 100g of cream and heat with chamomile bring to a boil and turn off the heat.  Allow to sit for 5 minutes.  Meanwhile melt chocolate over double boiler or in the microwave for 30 seconds.  In a small bowl add 2 tbsp of water with gelatin, mix, and set aside.  Strain the cream into the gelatin mixture and mix well. Then pour the cream mixture with the white chocolate.  Then mix the white chocolate mixture with the egg mixture.  Lastly whip the rest of the cream to medium peaks with vanilla.  Fold in the whipped cream with the white chocolate base (this should not be hot anymore or else it will melt your whipped cream).  Then carefully fill half moon or bomb molds to the top, smooth the tops with an off set spatula.  Place them in the freezer for at least 6 hours or over night.  Then take them out of their molds and let them stay frozen another 2 hours at least

For the strawberry juice,

Place all of the ingredients in a pot and cook for 10 minutes, puree, strain and set aside.

For the mirror glaze,

Add water and gelatin together in a small bowl.  Place the rest of the ingredients in a small pot.  Bring the mixture up to a warm temperature.  Then pour over the gelatin mixture and mix well.  Place in an ice bowl to cool to the touch but not gel.  

To assemble the strawberry bomb

Take a sheet pan lined with plastic wrap.  Place a wire rack over top.  Then take a small ramekin and place on top of the wire rack.  Take out one bomb and place on the ramekin.  Take the strawberry mirror glaze and pour in a circular motion over top the bomb.  Continue the process until all the bombs are done.  Side note (I put mine back in the freezer and did one more layer of glaze).  completely optional.

For the rhubarb strips

Place all the ingredients in a cryovac bag and seal air tight.  Place in a water bath set at 140 for 30-40 min or until tender but still hold there shape. Then place in the refrigerator and marinate over night.

For the rhubarb compote,

Place all the ingredients in a small pot with a pinch of salt.  Bring to a simmer and cook for 8-10 minutes until the strawberries and rhubarb start to break down.  Turn off the heat and allow to cool.

For the whipped cream

Simply place cream in a stand mixer and whisk on medium speed for 1 minute then add powdered sugar and whip until thick.  Place in a pastry bag and set aside.

To finish,

Take biscuit and crumble.  Place crumbled biscuit onto the one side of the plate.  Then place one bomb next to it.  Add some of the compressed strawberries and compote around the biscuit.  Place a scoop of the strawberry sorbet on top of the biscuit.  Then add a little whipped cream and rhubarb strips. Finish with micro herbs, serve and enjoy!