Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
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Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
Ingredients
300gr white chocolate
850ml fresh liquid cream
250gr sugar
90gr flour
Half a teaspoon of cinnamon
70gr cold butter
400ml condensed milk
1 vanilla pod
Rhubarb
Strawberries
Pecans
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Giusti Balsamic Vinegar
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Giusti White Condiment
Directions
For the ganache: heat 200ml cream in a saucepan and cut white chocolate. add the boiling cream into the chocolate and stir.
- For the caramel: slowly melt the sugar in a pan without stirring. in a saucepan, heat the cream. When the sugar is melted, remove the pan from the heat, add the cream, butter and salt continuing to stir.
- For the crumble: In a bowl mix flour, 50gr sugar and cinnamon. Then add cold chopped butter and knead quickly until sand is obtained.
- Combine the crumble with the cold caramel.
- For ice cream: whip 500gr cream, add condensed milk gradually, mixing from the bottom up. Place the mixture in the freezer for about 6 hours.
- Marinate rhubarb with Giusti White Condiment for 12 hours.
- Serve the rhubarb with ice cream, crumble, pecans, strawberries, and Giusti Balsamic Vinegar.
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