Rhubarb Symphony

Ingredients for Rhubarb Symphony

Instructions for Rhubarb Symphony

To prepare the Rhubarb Symphony recipe, please follow these instructions:

Rhubarb is washed and bottom cut away, cut into small pieces and cooked in syrup, brine has taken the color and taste of rhubarb sifted it from so there is only a bit back and rhubarb cooked into a thick Compote.

Some of the brine is cooled down and the rest season with a little lemon juice and a little bit of glucose and run on the IceMaker.

Tart bottoms filled with Compote.

Egg yolks, vanilla and a little sugar whipped white (not with electric beater) whole milk whipped in and finally the cream and the finely chopped herbs. Resting an hour and if applicable, the foam is removed. There høldes a little on all tærterne and they bake in the oven at 90 degrees in about 15 mins.

Tærterne sprinkled with cane sugar and glaseres before serving, the cooled brine is poured into a small shot glasses or the like. And sorbeten ball up and put any. on a chocolate bow. Garnish with vegetables and crispy tuielle.