RHUBARB COMPOTE WITH WHITE CHOCOLATE
Rabarberkräm med vit choklad
Serves 4
8.8 oz thinly sliced rhubarb
0.2 cup sugar
2 tablespoons water
½ teaspoon ground cinnamon
0.8 cup heavy cream
7 oz white chocolate
Topping:
a 2-inch piece of rhubarb
Decoration:
lemon balm
Trim and thinly slice the rhubarb. Boil in i saucepan with sugar and water until tender, 7 to 8 minutes. Finely chop the chocolate and mix the rhubarb to a mash. Stir in the chocolate and allow to melt in the hot rhubarb compote while stirring. Add cinnamon and continue stirring. Beat the cream and gently stir it into the mixture. Divide into 4 serving glasses and store cold for at least 1 hour.
Topping:
Cut the rhubarb in about 1/4 inch pieces. Boil them in some water and sugar for 1 to 2 minutes. Pour off the water.
Serving:
Top with rhubarb and decorate with lemon balm.
Enjoy!
Bella
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