Friday Feast: The Ship’s poached rhubarb with vanilla bavarois

This week, chef David Faunch from The Ship in Wandsworth has sent us the ultimate summer dessert recipe. It might look daunting but it's all easy to follow and the end result is stunning and seasonal. David's top tip is to test the sweetness of each element before you put it together.

Poached rhubarb with vanilla Bavarois and rhubarb sorbet

Ingredients: For the Bavarois: 250ml double cream; 250ml milk; 3 vanilla pods, split and scraped; 120g egg yolks; 100g caster sugar; 12g gelatine leaves, soaked in cold water; 400ml whipping cream, whipped.

For the stock syrup: 400g caster sugar, 900ml water, 100ml white wine, juice of 1/2 lemon, 2 vanilla pods, split lengthways.

For the rest: 40g Amaretti biscuits, 100ml sherry, 400g rhubarb.

1) For the Bavarois: Pour cream and milk into a saucepan. Add the vanilla pod seeds and the split pods, and bring to a slow simmer. Remove from the heat and leave to stand for 15 mins to infuse.

2) Whisk egg yolks and sugar together until pale white and fluffy, then pour in the vanilla and cream mixture, stirring gently all the time with a wooden spoon. Cook over a low heat, still stirring, until it thickens enough to coat the back of the spoon, and then take off the heat.

3) Add the soaked gelatine to the mixture, allow to melt, then pass through a fine sieve into a large pouring jug set over ice. Fold in half the cream, followed by the rest. Place in the fridge to set.

4) For the Stock Syrup: Heat sugar, water and wine with lemon juice in a saucepan. Bring to the boil and strain through a fine sieve or muslin. Scrape out the inside of the vanilla pods into the syrup, mixing well.

5) Peel and chop rhubarb, then poach in the syrup until tender. Remove from the syrup. For the sorbet add an extra 400g of caster sugar to the syrup and bring to the boil for 5 mins. Strain through a fine sieve. Leave to cool, then churn in an ice-cream machine and set in freezer.

6) Divide the Amaretti biscuits between 4 glasses, soak evenly with the sherry, place the poached rhubarb on top and then pour the Bavarois mixture into the glasses, set in the fridge for 6 hours.

To serve, place a small scoop of sorbet on top of the Bavarois and garnish with a small sprig of fresh mint. A guaranteed show-stopper!