Rarbarber pie with kanelis with honey

Ingredients for Rarbarber pie with kanelis with honey

Instructions for Rarbarber pie with kanelis with honey

To prepare the Rarbarber pie with kanelis with honey recipe, please follow these instructions:

Ice cream: pour the cream and 2 dl milk up in a pan. Add sugar, cinnamon, vanilla, grated nutmeg bars broken and cloves. Warm it slowly up to just below the boiling point.

Beat the egg yolks, the rest of the milk and honey together. Add the warm cream mixture constantly whipping. Warm the mixture up until it starts to tykne. Pour through a sieve into a bowl and place on ice. Freeze in an ice cream machine, or set it in the freezer and stir regularly around so it doesn't crystallizes.

Flan: Preheat the oven to 200 degrees. Roll the dough out to a thickness of ½ cm? s. Cut a circle of approximately 20 cm in diameter and place on baking paper on a baking sheet. Cut rhubarb stalks into 1 mm thin 6-8 cm long diagonal slices. Put them in a taglagt circle pattern on the Neapolitan plate. Sprinkle with sugar. Put a piece of wax paper over it and yet another baking sheet on top. Press gently to. Bake the tart in 25-30 minutes, or to the puff pastry is golden and baked through, and rhubarb is tender. The tart should be completely flat. Cut into four pieces and serve with ice cream.