Rhubarb garnished with strawberry-rhubarb ice cream, glazed rhubarb and caramel

Allergens:

Ingredients for 5 portions Calculate portions

Glazed rhubarb 100.0 g

French meringue 75.0 g

Strawberry and rhubarb sherbet 200.0 g

Rhubarb in its juice 150.0 g

Caramel crystal 50.0 g

Génoise sponge cake 0.25 ud

Strawberries 0.1 kg

Mint 2.5 g

Ingredients for Glazed rhubarb (100.0 g) See Recipe

Water 0.025 l

Sugar 0.025 kg

Rhubarb 0.1 kg

Ingredients for French meringue (75.0 g) See Recipe

Egg whites 1.5 ud

Sugar 0.06 kg

Icing sugar 0.06 kg

Food colouring 0.25 g

Ingredients for Strawberry and rhubarb sherbet (200.0 g) See Recipe

Frozen rhubarb purée 0.075 kg

Frozen strawberry purée 0.075 kg

Sugar 0.038 kg

Ice cream stabiliser 5.0 g

Ingredients for Rhubarb in its juice (150.0 g) See Recipe

Water 0.125 l

Sugar 0.025 kg

Rhubarb 0.125 kg

Ingredients for Caramel crystal (50.0 g) See Recipe

Fondant 0.025 kg

Isomalt sugar 12.5 g

Glucose 0.013 kg

Ingredients for Génoise sponge cake (0.25 ud) See Recipe

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.06 kg

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Cut a piece of sponge cake with a cutter and place it in the centre of a deep dish.
Put the rhubarb and syrup around the sponge cake.
Place the pink meringue on top of the sponge cake.
Cut the strawberry into julienne strips and place it in between the rhubarb pieces.
Place a strawberry and rhubarb sherbet quenelle on top of the sponge cake and meringue base.
Decorate the quenelle with a glazed rhubarb lace, a caramel crystal layer and some mint.

Nutritional information (1 portion)

Energy

6294.34

kcal

Carbohydrates

2537.4

g

Proteins

5.79

g

Lipids

3.05