John Myers
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Baked Rhubarb Cream Cheese Dessert with Whiskey Cream Sauce
The perfect baked rhubarb cream cheese dessert with whiskey cream sauce recipe with a picture and simple step-by-step instructions.
Baked dessert
- 2 Rods Raspberry rhubarb
- 400 g Cream cheese
- 400 g Sour cream
- 6 Egg yolk
- 1 Vanilla pod, the pulp
- 1 tbsp Lemon zest
- 1 tbsp Strength
- 100 g Sugar
- 1 pinch Salt
- Butter
Whiskey cream sauce
- 200 g Cream
- 1 Scratched vanilla pod
- 70 g Chocolate 80% cocoa
- 1 shot Whiskey
Baked dessert
- Butter four refractory dessert glasses well. Wash the rhubarb and cut into fine slices and spread them on the bottom of the dessert molds.
- Put the sugar, the cream cheese, the sour cream, the pinch of salt, the egg yolks, the vanilla pulp, the starch and the lemon zest in a bowl and mix well with the mixer and then spread over the rhubarb over the four dessert glasses and then Bake in the oven preheated to 140 degrees on the middle shelf for 45 – 50 minutes.
- Then leave to cool in the open oven and then place in the refrigerator for at least 2 hours.
Whiskey cream sauce
- Bring the cream with the scraped-out vanilla pod to a boil, then remove from the heat and remove the vanilla pod. Add the chocolate in pieces, wait 3 minutes and then stir to a homogeneous sauce and then season with a good dash of whiskey, pour into a container and let it cool.
finish
- Pour the whiskey sauce over the dessert and maybe decorate a little.
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