Combine all ingredients in a bowl and whisk them together.

Transfer the mixture to your siphon and charge it with 2 gas cartridges.

Shake the siphon.

Dispense the mixture into a paper cup, filling it 2/3 full.

Place the paper cup in the microwave and heat for 50 seconds at maximum wattage.

Remove the cup and place it upside down on a rack to cool. Once cooled, cut the cake out of the cup. Repeat for the remaining mixture.

Scrape the vanilla seeds from the vanilla pod. Remember to save the empty pod.

Mix the vanilla seeds with a little sugar on a cutting board to create vanilla sugar.

In a saucepan, combine the heavy cream, milk, and the empty vanilla pod, and heat on high. Bring it to 70-72 degrees Celsius (158-162 degrees Fahrenheit), stirring frequently. Do not let it burn.

In a bowl, mix the 37 grams of sugar with the egg yolks and vanilla seeds/vanilla sugar using a spatula.

When the cream mixture is just below boiling, pour half of it over the egg yolk mixture, stirring constantly to create a homogeneous mixture that prevents the eggs from curdling.

Pour this mixture back into the saucepan with the remaining cream mixture and stir continuously with the spatula.

Heat over medium, continuing to stir. Make sure to scrape the sides and bottom of the saucepan to prevent burning.

Heat until the mixture reaches 80-82 degrees Celsius (176-180 degrees Fahrenheit). When it begins to "thicken," it's nearly ready. Lift the spatula from the saucepan and hold it horizontally. Draw a finger through the cream on the spatula. If the cream does not run, it is ready.

Preheat your oven to 175 degrees Celsius (347 degrees Fahrenheit).

Wash and clean the rhubarb, then cut the stalks into diagonal slices.

Place the rhubarb slices on a baking sheet lined with parchment paper and toss them with lemon zest and honey.

Bake until tender, about 10 minutes, then let them cool.

In a bowl, mash the tender rhubarb with a fork. Adjust the sweetness with more honey if needed.

Combine all ingredients in a tall container suitable for your immersion blender. A regular blender can also be used, but it requires making a larger batch.

Heat a pan over medium-high heat.

Pour half of the blended mixture into the hot, dry pan.

Let it cook without stirring. The batter will begin to bubble, and the liquid will evaporate.

When the liquid has nearly evaporated, carefully remove the tuile from the pan with a spatula. Place it on a paper towel or other absorbent surface and gently pat the top. Your coral tuile should be used immediately.

Place a dollop of rhubarb compote in the bottom of a deep plate.

Next, place your sponge cake on top.

Place a coral tuile on top (or on the side if you have more) and pour the vanilla cream into the bottom of the plate. Enjoy.