John Myers
Contents
show
Rhubarb Compote with Lemon Ice Cream
The perfect rhubarb compote with lemon ice cream recipe with a picture and simple step-by-step instructions.
ice
- 300 ml Milk
- 200 g Powdered sugar
- 250 g Mascarpone
- 200 ml Freshly squeezed lemon juice
- Lemon flavor
- 5 Pc. Mint leaves
Rhubarb compote
- 400 g Rhubarb
- 30 g Sugar brown
- 125 ml Orange juice
- 125 ml Cherry juice
- 1 Pc. Cinnamon stick
- Food starch
ice
- Mix the milk, powdered sugar and mascarpone together. Add lemon juice. If you like, you can add a little peel of untreated lemons. Season the mass to taste. For an intense lemon flavor, add a little lemon flavor if necessary. Mix everything well and place in an ice cream maker until the ice cream mixture is ready. Later garnish the ice cream as a ball with a mint leaf and serve.
Rhubarb compote
- Peel the rhubarb and cut into cubes. Bring the orange juice and cherry juice to the boil with a cinnamon stick, remove the cinnamon stick and add the rhubarb. Make sure that it does not overcook. Briefly remove the rhubarb, thicken the liquid with starch, simmer and after the cooking process has finished, add the rhubarb again. Now fill everything into small bowls and chill.
Facebook Comments