Strawberry cappuccino with rhubarb, frothy vanilla bourbon saucePastry recipe
VANILLA RHUBARB COMPOTE
- Frozen fruits IQF : Rhubarb - 400 g
- Caster sugar - 80 g
- Vanilla pods - 1
Inan oven-proof dish, mix the pieces of frozen rhubarb with the sugar and splitand grated vanilla bean.Coverwith aluminium foil and cook at 150°C for 35 to 40 minutes depending on thequantity. The rhubarb must be thickened with some more pieces for the texture. Setaside in the refrigerator.
In this step
- Frozen fruits IQF : Strawberry - 500 g
- crystal sugar - 100 g
- jam gelling - 50 g
- Caster sugar - 25 g
- Water - 30 g
Cookthe sugar in a saucepan with 30 g of water at 150°C, pour on the frozenstrawberries and return to a short boil.Blend together the jam sugar with thegranulated sugar, pour over the strawberries, bring to a boil, remove and setin refrigerator.
In this step
FROTHY VANILLA CREAM
- Custard - 125 g
- Single cream 35 % - 125 g
- Vanilla pods - 1/2
Gratethe vanilla bean, add the custard, let infuse overnight. Loosely whip up creamthen add custard and blend slowly.
PRESENTATIONIn glasses of your choice, place the rhubarbcompote at the bottom.Carefully pour in the strawberry juice. Setaside in the refrigerator.When serving, put the frothy vanilla cream in the glasses, sprinkle some orangeflower grilled almonds and serve chilled.For an individual dessert, it can be accompanied by a small scoop of wildstrawberry sorbet and for a macaroon filled with violet blackcurrant compotefor a bit of crunch.