Baked rhubarb or strawberry, rhubarb sorbet and vanillebrûlée

Ingredients for Baked rhubarb or strawberry, rhubarb sorbet and vanillebrûlée

Instructions for Baked rhubarb or strawberry, rhubarb sorbet and vanillebrûlée

To prepare the Baked rhubarb or strawberry, rhubarb sorbet and vanillebrûlée recipe, please follow these instructions:

Rhubarb: rhubarb's and share them in ca. 8 cm long pieces. Put rhubarb in a baking dish of suitable size and sprinkle a mixture of sugar and vanilla cereal over and moisten them slightly. Cover the dish with a lid or foil and steam/behind them on a low heat (125 °) for about 1 hour. When the rhubarb is tender, they have formed a good pickle.

Strawberries: Rinse the strawberries a brief moment in a bowl of water. Take them up in a sieve, arrow and purer the stem of 10-12 at least pretty ke berries. The other berries is layered in pureen, but avoid the strawberries in the refrigerator before serving.

Rhubarb sorbet: Cook the rhubarb, water and sugar tender, sieve and cool off. Freeze the sorbet.

Vanillebrûlée: stir in milk, sugar, vanilla and egg yolks together grains and fill in the desired ovnfaste portion molds. Behind them in a water bath, covered, for about 45 minutes at 150 °. Cool brûléerne. This can be clarified in advance. Sprinkle a thin layer of sugar evenly over surface of brûléernes. Karamelliser brûléerne with gas burner and style them in an ice bath. Or style them in an ice bath and put them under the grill in the oven until the surface is caramelized.

Serving: Serve if necessary. Strawberry or baked rhubarb stems with wetness in deep dishes. A good ball rhubarb sorbet and a party vaniljebrûlée