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Strawberry and rhubarb root with raw cream served with sugarcake

Desserts (cold)
Cook time: 0 min.
Servings: 4

Ingredients for Strawberry and rhubarb root with raw cream served with sugarcake

Sugar to sprinkle the dough with
½rodVanillemarv
1dlCrème fraiche 38%
1rodVanilla
1,5dlWater
150gStrawberry
150gRhubarb
150gSugar
2dlWhipped cream
4Egg yolks
4slicesPuff pastry (1 x 5 cm), 3 mm thick
50gIcing sugar

Instructions for Strawberry and rhubarb root with raw cream served with sugarcake

To prepare the Strawberry and rhubarb root with raw cream served with sugarcake recipe, please follow these instructions:

Sorbet: Water, sugar and vanilla are boiled up. Blended with strawberry and rhubarb. Cool and freeze in ice machine or in freezer by stirring.

Raw cream: Whipped cream and crème frâiche whipped. Egg yolks, vanilla and black flour are whipped white and turned into the whipped cream. The raw cream is gently rotated, but resolutely in the sorbet, so the ice becomes two-color. Sorbet and raw cream are then frozen together.

Sugar bread: Butterdish slices are turned into the sugar and baked in the oven at 200 degrees C for approx. 5 min.

Appearance: Ice cream is served on cold deep plates of sugarcakes and fruit around.

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