Mary Miso - Recipes for every day - Cookbooks
Earl Grey Chantilly:
300ml heavy cream
25g sugar
2 tea bags Earl Grey
100g white chocolate, minced
Rhubarb:
450g rhubarb
70g sugar
3 strips of orange peel
3 strips of lemon peel
2 table spoons fresh orange juice
2 table spoons fresh lemon juice
1 stalk lemon grass, coarsely chopped
50g raspberry
3 slices ginger
Brig to boil 1dl cream, add Earl Grey tea bags for 5 minutes, remove tea bags and heat to a boil again. Use a high bowl to mix chocolate with hot cream for 1 minute. Add the rest of the cream and mix shortly. Put Chantilly in the refrigerator to rest over the night.
Peel the rhubarb and cut in rectangles. Mix together the rest of the ingredients. Cover the rhubarb with marinade and chill for 3 hours.Put the marinaded rhubarb in an ovenproof pot, cover with aluminum foil and cook in the oven for 25 minutes at 200°C. Not to overcook the rhubarb, remove foil immediately.
Using an electric mixer, beat the Earl Grey Chantilly until peaks form and spoon the whipped cream into 4 glasses. Top with cooled of rhubarb mixture.
Decorate with favorite cookie crumble
