Rhubarb, Cheesecake Mousse and Hazelnuts Recipe - Great British Chefs

Ingredients

• 200g of honey
• 2 tbsp of grenadine
• 8 sticks of rhubarb, trimmed and cut into 2cm lengths
• 3 gelatine leaves
• 40g of hazelnuts, toasted and roughly chopped
• 20g of honey
• 1/4 tsp table salt
• 120g of aquafaba, (the liquid from a tin of chickpeas)
• 80g of caster sugar
• 1/2 tsp xanthan gum
• 300g of cream cheese
• 1 lemon, zested and juiced
• basil leaves, small