Rhubarb Mousse, Mirror Topping, Toffee Foam

Cook rhubarb with sugar, lemon juice and water then strain through muslin to remove the majority of the juice. Leave the puree to go cold.

Jelly

Soak 3 leaves of gelatine in cold water till soft. Stir into the juice.

Cling film 8 rings as tightly as possible and turn them cling film side down on a tray. Spoon a little jelly into each mould to about 1cm deep and leave to set.

Soak the remaining gelatine leaves in cold water. Once soft, melt them gently without allowing them to become too warm.

Once the rhubarb purée is cold, fold in the melted gelatine and then lightly fold in the whipped cream.

Spoon the mixture onto the set jelly in the rings, smooth the tops and refrigerate until set.

For the toffee sauce, place the sugar in a heavy-based saucepan with a little water. Bring to the boil and simmer until it is just turning to caramel.

Remove from the heat and allow to cool for a minute, then add 75ml cold water. Swirl the pan to mix and leave to cool.

Cut the pineapple into chunks about 3cm chunks. Heat a non-stick frying pan and roast the chunks on each side till nicely browned.

Turn the mousses on to the serving plates jelly side up and carefully remove the cling film. Using a blow torch or a warm cloth just slightly heat the outside of the rings so they slide off easily.

Put 2 tablespoons of the caramel into a pan with the milk and warm through, but do not boil.

Mix the sesame seeds into the remaining caramel and pour onto the plates and place the pineapple chunks on this. Using a hand blender whizz the milk and toffee mixture to a foam and spoon on the plates and serve.