Strawberry and Rhubarb Cocoa Gateau with Basil Whipped Ganache | deZaan

Ingredients

• 6 eggs (separated)
• 100g Sugar (Caster)
• 60g Flour
• 20g Maizena (cornstarch)
• 40g True Gold cocoa powder
• 20-30g Confectioner’s sugar (for dusting before bake-off)
• 404ml- Single (heavy) cream
• 504ml- Single (heavy) Cream
• 75g Milk Powder
• 56g Cocoa Butter
• 30g fish gelatin (6g porc gelatin)
• 2.5g Fresh Basil
• 190g Rhubarb (fresh and diced)
• 25g Green apple (diced)
• 90g Sugar
• ½ Vanilla bean
• 20ml Water
• 360g Strawberries (fresh and cut in half)
• 150ml Reserved juice
• 50ml Strawberry puree
• 50ml Lemon juice
• 50g Sugar