Rhubarb and strawberries verrine, pistachio and hazelnuts crumble and lemon cream
Stewed seasonal rhubarb and strawberries with a crunchy pistachio and hazelnuts crumble and whipped cream with lemon zest for a refreshing and colorful dessert.
IngredientsRecipe for 12 tapas
For the compote
For the crumble
For the lemon cream
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.