Yuzu & stem ginger mousse with rhubarb compote

For the rhubarb compote, slit open the vanilla pod and scrape the seeds into a large pan along with the empty pod, rhubarb chunks, sugar and 100ml water. Gently simmer over a medium heat until most of the liquid has dissolved (30-40 minutes). Once cooked, transfer to a bowl, leave to cool for 30 minutes, then chill for at least 1 hour or until ready to use.

Meanwhile, put the gelatine in a bowl of cold water and leave to soak for 5-7 minutes. While soaking, put the whole egg, yolks and sugar in a heatproof bowl, whisk together briefly, then set over a pan of gently simmering water, whisking for 3 minutes until light and creamy. Squeeze out the water from the gelatine leaves and add to the egg mixture, stirring until dissolved. Whisk in the yogurt and yuzu juice, then remove the bowl from the pan of simmering water and leave to cool for 5 minutes.

In a separate bowl, whisk the cream until lightly whipped (to soft peaks), then use a balloon whisk to fold into the egg mixture until smooth. Transfer to a jug and pour into individual glasses or ramekins, then chill for at least 1 hour or until set. To serve, remove the vanilla pod from the compote and discard; spoon over the set mousse, then using a fine grater, grate a light dusting of the dried black lime over the top.