Rhubarb in own sorbet with lime cream and florentinere

Ingredients for Rhubarb in own sorbet with lime cream and florentinere

Instructions for Rhubarb in own sorbet with lime cream and florentinere

To prepare the Rhubarb in own sorbet with lime cream and florentinere recipe, please follow these instructions:

Rhubarb and sorbeten: Rinse the rhubarb stalks and cut them out on the bias in 1/2 cm thick slices. Cut the vanilla rod up lengthwise. Pour water, sugar, wine, vanilla, cardamom and lemon juice and must in a pot and let it boil up. Season to taste with more sugar at will-rhubarb can be quite acidic. SI, pour the brine over the rhubarb, and let it cool off. SI sheeting from again. pour it over in a low, wide serving dish and place in the freezer.

Lime cream: let the sour cream and yogurt run of a couple of hours through a coffee filter. Scrub limefrugten, grate the rind and squeeze the juice. Mix icing, limeskai and juice with the drained lot. Taste, if necessary with additional sugar.

Florentines: Preheat oven to 210 °. Melt the butter and syrup together in a thick-bottomed saucepan. Stir flour and sugar in. Let it cool off. Line a plate with wax paper. Roll dough into small balls and put them on the plate. The dough flowing out, so they must not be too close. Set them in the oven and turn down to 185 °. Behind them in 5-7 min. Florentines are finished when they are crowding out and has got a beautiful golden brown color.

Advantage rhubarb pieces into small deep plates or bowls. Top up with the frozen brine, as tearing loose with a fork. Server lime custard and florentinere.