Yoghurt Mousse with Turkish Delight and Rhubarb Recipe - Great British Chefs

Ingredients

• 200g of rhubarb
• 30g of caster sugar
• agar agar, as needed (no more than 2g)
• 220g of caster sugar
• 180g of glucose
• 6 gelatine leaves
• 10g of tartaric acid
• 2 tsp rosewater
• cornflour, for dusting
• 200g of whole milk
• 110g of caster sugar
• 150g of double cream
• 250g of natural yoghurt
• 2 gelatine leaves
• pistachio nuts, grated
• lemon balm