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
Rated 5.0 stars by 1 users
Category
Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
Cuisine
Italian
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
-
Giusti Balsamic Vinegar
-
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.
Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
Rated 5.0 stars by 1 users
Category
Rhubarb, strawberry, white chocolate ganache, crumble caramel, pecan, buttermilk ice cream and Giust
Cuisine
Italian
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
-
Giusti Balsamic Vinegar
-
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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