Rhubarb compote verrine, honey and almond biscuit, ivory whipped cream
Fruits, Biscuit Dough, Cream, Ice cream, Sweet, Vegetarian, Brunch
IngredientsRecipe for 4
For the compote
Financier almond cake
Preparation time: 25.00 min
Preheat your Oven at 375.00 °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.
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.