Medals with Strawberry and rhubarb

Ingredients for Medals with Strawberry and rhubarb

Instructions for Medals with Strawberry and rhubarb

To prepare the Medals with Strawberry and rhubarb recipe, please follow these instructions:

Medal bottoms: cut butter into small pieces and got flour and vanilla in a bowl. Chop with a knife the butter with the flour until it crumbles. Term icing sugar in and turn around with the knife. Stir in egg yolk and water together and pour it into the bowl. Gather the dough quickly with your fingers and style the cold for at least 2 hours. Roll the dough out to 3-4 millimetre thickness. Plug it out with a small round shape (6-7 cm in diameter) or a thin glass in the corresponding dimension. Boost medals onto a baking tray with baking paper with a palette knife. Squeeze the remnants of dough together, roll out of the root ball and stick-out the last medals. Let them rest cool for half an hour before they bake Golden by 180 degrees (ca. 10 min.).

Fill: nip the strawberries and halve them. cut rhubarb into 4 cm long pieces. Bring orange juice, water and sugar to a boil. Add the orange zest and rhubarb. Let it boil up and take the pot of flared. Come on in and give it enough strawberries a Parboil. Tag gently strawberries and rhubarb up with a slotted spoon and boil brine for a short Pour it over the fruit and let it get cold. Baste the fruit of in a sieve and stir in a little of the bed sheet in mascaponen. Put the medals along with a spoonful of fruit and a spoonful of cream in the middle. Sprinkle with icing sugar and serve.