Family Best Time >> Food

Candied rhubarb sticks with strawberry juice, pure malt whiskey ice cream, candied angelica


Ingredients:
  • fresh rhubarb
    1 kg 500
  • strawberry coulis
    0 kg 500
  • whole milk
    50 cl
  • cream
    280g
  • pure malt whiskey
    2 cl
  • egg yolks
    6
  • powdered sugar
    125g
  • strawberries
    600 g
  • strawberry coulis
    700 g
  • candied angelica
    135 g


Preparation:


    Rhubarb sticks

    Confitgently the rhubarb cut into sticks in the strawberry juice (500 g) until you obtain perfectly cooked pieces but still crunchy and candied. Book.

    Whiskey ice cream

    Boil the milk (50 cl) with the sugar (125 g), add the yolks, cook until the topping, add the whiskey, pass through the ice cream maker.

    Training

    Peel the strawberries, cut into bevels and distribute in a circle, cut the rhubarb sticks on the bias and into pieces two centimeters long and arrange around the strawberries, place a drizzle of very cold strawberry coulis on the whole, add a quenelle of pure malt whiskey ice cream and a thick crème fraîche, sprinkle with diced candied angelica.

    A creation of Chef Hubert