Melt the white chocolate and mix with the sunflower oil. Transfer to an electric airbrush. Take the mascarpone balk out of the blister. Put on a tray and brush the frozen balks with the chocolate. Cover with plastic and defrost them in the fridge.
Cut the roasted macadamia nuts and infuse overnight in the cream. Pass through a fine sieve and heat the infused cream until warm. Pour on the white chocolate and mix with a hand blender until smooth. Reserve in the fridge.
Clean the rhubalkb and cook the peels in the water. Pass through a fine sieve and add the white tea, star anis and grenadine. Infuse for one hour at 60 ˚C. Cut the rhubalkb in equal pieces and transfer into a seal bag. Add the grenadine syrup and seal the bags. Cook sous vide at 65 ˚C for 20 minutes.