Colourful ,simple but yet delicious dessert .Perfect for any occasion.
Whisk the cream to soft peaks with the vanilla paste and icing sugar. Fill a piping bag with this mixture.
Zest and juice the orange, add the sugar, orange juice and zest, cinnamon and anise to a pan with 100 mill of water, bring to a boil and reduce to a simmer.
Peel the rhubarb and then cut into 1 inch long batons, drop these into the poaching liquor and cook for a minute or two until they soften, dont overcook as they will break down to a pulp very quickly!
Remove the rhubarb and allow to cool, reduce the remaining juices down to a thick syrup and cool in the fridge.
Preheat the oven to 180'C.
Spread the hazelnuts onto a baking sheet and toast in the oven for about 8 minutes.
Melt the sugar to a golden caramel and mix in the hazelnuts. Pour onto a silicone baking mat and allow to set.
Once set, break the caramel into pieces and blitz in a food processor.
Place a couple of pieces of the rhubarb into the bottom of a glass, top with the chantilly cream and then drizzle some of the cooled syrup over, repeat the layers into your glass until is full.Finish the dish garnishing liberally with the hazelnut praline
«Use yogurt or mascarpone cheese instead of the cream for a difference flavour »