Espuma

• 1 bunch rhubarb
• 1/2 bunch tarragon
• powdered sugar
• 1/2 lemon
• 2 13/16 tablespoons salted butter semi-
• 2 2/3 tablespoons powdered sugar
• 7 tablespoons flour
• 1/4 teaspoon baking powder
• 1 tablespoon potato starch
• 5/8 cup white chocolate
• 125 whole milk
• 1 1/4 teaspoons sugar
• 5 9/16 tablespoons cream liquid

1. For the shortbread, mix all ingredients by hand to get a rather crumbly dough with big lumps. Spread these crumbs on a parchment lined baking sheet and bake for 15-20 minutes at 150u0b0C (300u0b0F).
2. Prepare the espuma by melting white chocolate in water-bath. Mix milk and sugar, pour it over the chocolate. Whisk to obtain a smooth mixture. Add the liquid cream. Mix and let cool for 3 hours. Pour into a siphon, add 2 gas cartridges. Put in a cool place until serving.
3. Assemble the dessert by starting with a generous layer of sauce in the bowls, top with the shortbread crumbs and finish with the white chocolate espuma. Assemble right before you are ready to serve, so the shortbread does not become soggy.

rhubarb, tarragon, powdered sugar, lemon, butter, powdered sugar, flour, baking powder, potato starch, white chocolate, milk, sugar, cream liquid

Taken from www.yummly.com/recipe/Rhubarb-_-Tarragon-Destructured-Pie-with-White-Chocolate-Espuma-2044064 (may not work)