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Rhubarb and strawberries verrine, pistachio and hazelnuts crumble and lemon cream |

Sweet

Stewed seasonal rhubarb and strawberries with a crunchy pistachio and hazelnuts crumble and whipped cream with lemon zest for a refreshing and colorful dessert.

Note

When the rhubarb and strawberries are not in season, you may very well use frozen ones.

Ingredients

Recipe for 12 tapas

For the compote

200 Gr
Rhubarb
250 Gr
Strawberry
100 Gr
Pink grapefruit juice
100 Gr
Sugar
5 Ml
Lemon juice

For the crumble

50 Gr
Flour
50 Gr
Sugar
50 Gr
Hazelnuts
50 Gr
Butter
20 Gr
Pistachio paste

For the lemon cream

300 Gr
35% whipping cream
40 Gr
Icing sugar
1 Unit(s)
Lemon

Preparation time: 45 min

Preheat your four at 375 °F

  • General preparation

    Zest the lemon. Hull the strawberries in and keep some for decoration, that you will cut into strips. Cut rhubarb into small pieces.

  • Crumble preparation

    Place pistachios in the bowl of a food processor and blend in spurts until very small pieces. In a large bowl, stir together sugar and butter. Add the pistachio powder, flour, baking powder and pistachio paste and mix. Place the mixture on a baking sheet lined with parchment paper and bake until browned or 15-20 minutes. Let cool and set aside.

  • Rhubarb and strawberry compote

    In a saucepan, combine fruits, sugar, grapefruit juice and lemon juice. Bring to a boil. Reduce heat and simmer for 10 minutes. Transfer to a bowl and let cool completely (You can use an ice bath).

  • Lemon whipped cream preparation

    In the bowl of a mixer drop the cream, sugar and lemon zest. Whip cream until thick and creamy.

  • To serve

    Once all your elements are cooled down, place the order at the bottom of your glass jars: the fruits compote, then some crumble and finally a rosette of lemon cream. Garnish with some fresh strawberries.

When the rhubarb and strawberries are not in season, you may very well use frozen ones.

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