Sumer here, Olympic Fever, luggage in the making, so many things going on this week!
But above all I’ve been struggling with my dessert Muse! God I was desperate cause I had no Idea what to post and bake.
Finally, the hubs reminded me I had some chopped Rhubarbe frozen in the fridge for over a week now, and CHIN CHIN the idea just came. What about a parfait? I wanted a rhubarbe sorbet but lacking of ice cream maker, the parfait was the next great idea (plus it taste like ice cream). This just fit perfect with the summer heat and isn’t long to do so I could watch the Olympics while doing it! Jackpot!
So fellas, I’m sharing with you this simple and delicate recipe.
For the mini tarts crust use this recipe and lower the quantities.
For the Parfait de Rhubarbe you will need:
- 250 g of rhubarb
- 10 cl of water
- 100 g of sugar
- 1 fresh egg
- 1 teaspoon rose water
- 200 g of heavy cream
Peel the rhubarb, cut into cubes and simmer with water for about 7 minutes or until tender.
Make the rhubarbe puree using a blender, then pass through a strainer.
Add sugar and cook the puree in a saucepan until reduced by half. Set asside and let it cool.
Separate the egg (the white from the yolk) . Put the yolk in a bowl with half the rhubarb puree, whisk in the rose water, mix over a double boiler until a thick foam .
Remove from the double boiler and continue to whisk until cool. Whip in the cream.
Beat the egg white until stiff and incorporate one after the other (cream first and egg white after). Pour the mixture into molds and let set in the freezer for at least 6 h.
Place the rhubarbe parfait over the mini tarts crust.
Before serving pour a little rhubarb puree or compote and enjoy.
This dessert is perfect for summer, easy and refreshing.
This parfait can work too by layers meaning, the tart crust, one layer of parfait, one of gélée de rhubarbe and another one of parfait. Variations are always a great idea.
I hope you like it,