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Rhubarb compote verrine, honey and almond biscuit, ivory whipped cream

Fruits, Biscuit Dough, Cream, Ice cream, Sweet, Vegetarian, Brunch

Ingredients

Recipe for 4

For the compote

50 Ml
Pink grapefruit juice
100 Gr
Sugar
2 Unit(s)
Lemon juice
450 Gr
Rhubarb

Financier almond cake

125 Gr
Icing sugar
50 Gr
Almond powder
50 Gr
Wheat flour
120 Gr
Egg white
125 Gr
Melted butter
15 Gr
Honey

Ivory chantilly

200 Ml
35% whipping cream
65 Gr
White chocolate
1 Tsp
Vanilla extract

Dressing

4 Leaf(ves)
Mint

Preparation time: 25 min

Preheat your Oven at 375 °F

  • Rhubarb compote

    In a saucepan, combine rhubarb, 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).

  • Financier almond cake

    In a saucepan, heat up the butter until a you obtain a brown color at the bottom of your pan. Cool down. In a mixer bowl, mix all dry ingredients, incorporate the egg whites and then add the brown butter.

    Grease the financiers molds and fill them up using a pastry bag, sprinkle some almonds. Bake in the oven for about 15 minutes and let cool before serving.

  • Ivory chantilly

    In a sauce pot, heat 125g of cream with the vanilla bean (halved and seeded) then pour the hot cream onto the white chocolate.  Wait a couple of minutes and then mix until you reach a nice consistency.  Pour the rest of the cream in and combine again, then let the mix cool down in the fridge.  When ready to serve, remove the vanilla bean and whip the mixture to reach a whipped cream consistency.

  • Plating

    Tear up the almond cake with your fingers.

    In the bottom of a little glass jar, put few pieces of cake.

    Add a sppon of rhubarb compote, add a few more peices of cake and finish with a swirl of cream.

    Top with minth leaves 

For best results, prepare the whipped cream mix the day before and let aside overnight in the fridge.

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