Preview

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

Tapas, 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.

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

30 Gr
Wheat flour
30 Gr
Sugar
30 Gr
Hazelnuts
30 Gr
Butter
20 Gr
Pistachio paste

For the lemon cream

250 Gr
35% whipping cream
25 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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