Strawberry parfait with rhubarb compote
- 200 g of berries
- 80 g powdered sugar
- 1 teaspoon lemon juice
- 3 egg yolks
- 250 ml cream
- 1 tablespoon fresh cream or fresh cream
- 300 g rhubarb
- 200 ml of freshly squeezed orange juice
- 2 tablespoons sugar
- Edible flowers or balm for decoration
The first step in this recipe is to wash the strawberries and chop them, then beat them with lemon juice and 2 tablespoons of powdered sugar.
Then heat the yolks and the remaining powdered sugar in a double boiler and beat until you get a spongy, hard texture with a little color.
Then add whipped cream, stir and remove from the heat.
Add the strawberry puree to the egg mixture.
On the other hand, with a whisk, beat the cream until it becomes hard, and also add it.
Divide the parfait mixture into small molds or disposable cups and leave to cool for 10-12 hours.
Meanwhile, wash the rhubarb and chop it.
In a saucepan, heat the sugar in registration number over high heat until caramelized and immediately reduce heat.
Pour the orange juice and add the rhubarb. Leave to stand for 3-4 minutes.
Then transfer the mixture to a bowl and allow to cool.
Serve rhubarb as a compote with strawberry parfait and use edible flowers or lemon balm for garnish.
Our advice is to allow parfait beat them just before serving so as not to take them too cold and thus fully enjoy their taste and texture.
If you haven’t tried them yet, this is the time.
Go ahead and make this rich recipe and it will become one of your favorite desserts.
I will see you on another recipe.