John Myers
Ingredients for 4 servings:
- 2 stalk(s) rhubarb, preferably strawberry rhubarb
- 250 g strawberries
- 150 g sugar
- 150 ml water
- Sugar, as needed
- Ice :
- 125 ml cream
- 125 ml milk
- 30 g sugar
- 3 egg yolks
- 1 vanilla pod(s)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
beautiful spring dessert for a menu
Make a simple syrup from the sugar and water and let it cool slightly. Peel the rhubarb and cut into pieces about 10 cm long. Use a vegetable peeler to cut it into very thin, long strips. Place about half of the nice, wide strips in a shallow baking dish and finely dice the remaining strips and mix with sugar to taste. Cut a few strawberries upright into very thin slices. Place the large strawberry slices next to the nice rhubarb strips. Allow about 4-5 slices per person. Cut the small strawberry slices and the remaining strawberries into very fine cubes and let them steep in a little sugar. Pour the simple syrup over the rhubarb strips and strawberry slices. They should be completely covered and put under the grill for about 5 minutes. The fruit should be very soft and almost translucent. But: make sure you stay with it, it could burn quickly!!! When it’s ready, lift the fruit out immediately and place it on a plate. Otherwise it will continue to cook in the simple syrup. Briefly toss the rhubarb in a pan and add some of the sugar syrup from the carpaccio. Allow to cool and then mix with the strawberry cubes. Vanilla ice cream: Beat the eggs with the sugar until frothy. Scrape out the vanilla seeds. Bring the milk and cream to a boil with the vanilla seeds and the vanilla pod husk. Remove the husk. Pour the hot mixture over the egg mixture and beat in a bain-marie until creamy. Allow to cool briefly and then freeze in an ice cream maker. To serve: Use a brush to paint a stripe of the sugar syrup on the plate. Lay out the carpaccio. Allow the tartare to drain slightly and arrange in a ring. Cut a scoop of ice cream and add it to the plate.
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