Birthday suit

1. Place the chocolate in a heatproof bowl and set aside.
2. Heat the milk in a small heavy-based saucepan over low heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat, then gradually pour the hot milk mixture into the bowl of chocolate, whisking until the chocolate has melted and the mixture is smooth and glossy. Leave the mixture to cool until it registers 30°C on a probe or sugar thermometer.
3. Meanwhile, whip the cream until medium peaks form – it should just hold its shape when the beaters are lifted above the bowl. Fold the whipped cream through the cooled chocolate mixture.
4. Wrap plastic film around ten 6 cm round ring moulds to create a secure removable base and prevent leaking. Divide the mousse among the moulds to form a 1.5 cm-thick layer. Cover with plastic film and refrigerate for 2 hours or until set (or refrigerate for up to 24 hours in an airtight container).

1. Preheat the oven to 100°C. Line a baking tray with baking paper and draw ten 6 cm-diameter circles on the paper.
2. Using an electric mixer, whisk the egg whites until soft peaks form. With the motor running, gradually add the caster sugar and continue to beat until the meringue is thick and glossy and the sugar has completely dissolved. Add the cornflour, vinegar and vanilla and fold through to combine.
3. Divide the meringue among the marked circles, spooning it on to form 3 cm-high rounds, then use the spoon to make a hollow in the centre of each meringue.
4. Bake the pavlova puffs on the centre shelf of the oven for 1 hour. Leave to cool completely in the turned-off oven with the door ajar. Store the pavlova puffs in an airtight container until ready to serve.

1. Preheat the oven to 180°C.
2. Place the orange zest in a small heavy-based saucepan, then cover with cold water and slowly bring to the boil over medium heat. Immediately drain and repeat twice with fresh water.
3. Scatter the rhubarb in a baking tin in a single layer. Sprinkle the caster sugar, orange juice and drained blanched zest over the top, then cover with foil.
4. Bake the rhubarb for 10–12 minutes or until it has softened but retains its shape, checking it every 2 minutes after the first 8 minutes; it should not be mushy. Remove the rhubarb from the liquid and cut into 2 cm lengths, then set aside.
5. Strain the rhubarb cooking liquid through a fine-mesh sieve over a small heavy-based saucepan, then simmer over medium heat for 10–12 minutes or until it has reduced by half and reached a syrup consistency. Set aside to cool completely. (This is the rhubarb reduction to use in the strawberry sauce below.)

1. Place the strawberry puree, orange juice, rhubarb reduction and caster sugar in a bowl and stir until the sugar has dissolved. Cover with plastic film, then refrigerate until required.

WHITE CHOCOLATE WAFERS

1. Heat the fondant and glucose in a small heavy-based saucepan over low heat until the mixture registers 155°C on a probe or sugar thermometer and is clear and hard. Immediately add the white choco-late and stir until it has melted and the mixture is smooth and well combined. Spread the mixture onto a silicone mat to form a 1 cm-thick layer. Set aside for 30 minutes or until cooled and hardened. Break into uneven chunks and store in an airtight container for up to 2 weeks.
2. Preheat the oven to 170°C.
3. Working in batches, place 6–8 small pieces of the chocolate mixture on a silicone mat on a baking tray. Bake the pieces for 1–2 minutes or until they have softened. Remove the tray from the oven, then lay another silicone mat on top. Using a rolling pin, roll out the mixture to make a thin wafer sheet; the melted pieces will join together to form a sheet when heated and pressed.
4. Wrap the sheet of wafer surrounded by the silicone mats around a narrow rolling pin, then open it out again. Remove the top silicone mat and break the wafer into 8 cm-long shards (see picture on pages 82–83). Each sheet will make enough wafer shards for 1 serve, so repeat this process 9 times so you have enough shards to serve 10. Set aside to cool.
5. Store the wafer shards in an airtight container, layered between sheets of baking paper to prevent them from sticking, in the refrigerator until required. (These are best baked on the day of serving.)

1. The pavlova puffs usually expand slightly during cooking so, if necessary, trim the edges with a round 6 cm cutter by carefully pressing down to make a perfect clean edge, discarding the offcuts.
2. Smear a little strawberry and rhubarb sauce onto the centre of each plate and sit a pavlova puff on top; this will hold it in place. Mix the strawberry slices and roasted rhubarb sticks together with the remaining strawberry and rhubarb sauce and arrange half of this fruit mixture evenly on the centre of each pavlova puff, without allowing any sauce to spill down the sides.
3. To unmould the white chocolate mousse from the ring moulds, carefully remove the plastic film, then heat the sides of each ring mould with a kitchen blowtorch to loosen. Let each mousse slide from its mould, then use a right-angle palette knife to gently slide it on top of the fruit, so it is aligned with the pavlova puff base. Spoon a little of the remaining fruit mixture onto the centre of each mousse.
4. Stand the white chocolate wafers upright around the sides of the layered pavlova, fruit and mousse – like a fence – to conceal the centre. Dust lightly with strawberry powder. Serve immediately.