Blend ingredients. In a Robot-Coup, blend goat's cheese and yoghurt with 3/4 portion of 300g cream until very smooth.
Soak gelatine. Soak the gelatine and dissolve with remaining cream.
Mix Ingredients. In a bowl, mix the cheese mixture and the gelatine and allow to set in the fridge.
Before Service. Beat the ingredients together then put in a piping bag ready for service.
Cut rhubarb to desired shapes then place it in a pan with the rest of the ingredients. Bring to heat until simmer then allow to cool in the liquor.
NB. Be careful with the heat as it breaks down the alcohol quickly.
Candied Nuts and Stock Syrup
Bring desired nut and sugar syrup to 110C.
Strain and deep fry the nuts quickly at 160C.
Once cooked, strain then put in a tray before sprinking it with sea salt.
Using a robot-coup or food processor, blend all the ingredients together except for garlic and thyme.
In an individual jar or bottle, put one clove crushed garlic and sprig of thyme on each.