Preview

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

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

A destructured dessert that combines several textures, tastes and that will seduce you

Note

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

Ingredients

Recipe for 12 tapas

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

Flour

120 Gr

Egg white

125 Gr

Melted butter

15 Gr

Honey

Ivory chantilly

250 Ml

35% whipping cream

65 Gr

White chocolate

1 Tsp

Vanilla extract

Dressing

12 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