Heather Kaniuk creates Vanilla poached Rhubarb, custard cremeux and Scottish shortbread

Heather Kaniuk, Executive Chef Patissiere, Mandarin Oriental Hyde Park, creates Vanilla poached Rhubarb with custard cremeux, blood orange and Scottish shortbread recipe using white chocolate from Callebaut. Watch as Heather takes us through step by step in the process, to create this stunning recipe and banqueting menu idea for hotels and restaurant.
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[@chengu8585]

beautiful chef

[@fabriceteston7173]

looks absolutely stunning

[@jocelynlin948]

I tried the white chocolate cremeux for my brownies, and it is lovely! Everyone love it!Thank you for sharing the recipe! :))

[@MrChrismccooey]

Looks amazing Heather.

[@rogersbros]

great dish

[@Flamus2010]

Amazing!😍

[@mohamedbalushi2905]

why would anyone dislike this video?

[@crisyoga4010]

lux..specktaculer

[@arturogonzalezh4174]

So beautiful!

[@pauldunn1901]

why not you can put both on cling warp and rolling and put it in piping bag for 2 flavour drop without mixing to ripple both

[@danielakaiser146]

I would like to prepare the rhubarb sorbet. Should I make the rhubarb puree from the raw or from the cooked rhubarb? Could someone help me please?

[@chumblywarner3776]

Brill all i need now is to buy 20,0000 pounds of kitchen hardware to cook the dish

[@jeongminjang5946]

I like her to use her hands when she is plating. Many chefs use tool you know but now she isn't. Tool is not bad I think it is better than that. My style.

[@04mg2]

does anyone know what the plate used is called or where can you get one

[@andreasklintberg104]

Depends on where you are located but Crate and Barrel in the US carries something similar: www.crateandbarrel.com/mercer-dinner-plate/s237020

[@leloofficial9367]

So just a moment because I confused a little bit..
This Rhubarb Sorbet How it is made?..
From what i figure out.. Is the first step she did?.. or no
Could anyone explain me what is going at?

[@DerRet2]

What kind of spoon is that?

[@joelchiam4374]

Quenelle spoon / Rocher spoon

[@comparisonchef2250]

Pretty woman. Don’t care about the dish.

[@colintraveller]

Didnt peel the rhubarb before placing it in the vac pac bags ....
Everytime my gran made jam with it she always peeled it and any time ive used it or anyone else in work it was peel before using ..
guess it dont matter much nowadays ?

[@ryanandrews600]

colintraveller if she wanted it peeled she would have! idk if she did ahaha. I've worked at places where they want you to take off the outer part of brie. so just because someone has you do it that way, doesn't always make it correct