Method

• 1.
  Place 300ml cream in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Transfer to a bowl and refrigerate until needed.
• 2.
  Soak gelatine leaves in cold water for 5 minutes to soften. Heat sugar, vanilla and remaining 200ml cream in a small saucepan over medium heat, stirring occasionally, for 6-8 minutes or until the sugar is dissolved. Remove from the heat and stir in the gelatine. Strain through a fine sieve into a heatproof bowl and stand until warm to the touch. Whisk in creme fraiche until just combined, then fold in the whipped cream, being careful not to overmix and split the mousse. Divide the mousse among six 1-cup (250ml) shallow dishes and refrigerate for 3-4 hours or until set.

• 3.
  For the rhubarb and orange granita, place the white wine, sugar, orange juice and peel, lemon thyme and 3 cups (750ml) water in a medium saucepan. Bring to the boil, then reduce heat to medium and simmer. Add rhubarb and cook for 6-8 minutes or until just tender. Using a large spoon, transfer the rhubarb to a heatproof bowl and pour over one-quarter of the poaching liquid. Refrigerate until needed. Strain the remaining poaching liquid into a shallow 4-cup (1L) container and freeze for 5-6 hours or until frozen. Once frozen, scrape the top of the granita with a fork until fluffy. Return to freezer and use as needed.
• 4.
  Top mousse with rhubarb and granita, and scatter with macadamia and extra lemon thyme leaves to serve.