John Myers
Ingredients for 8 servings:
- 400 g rhubarb, peeled and weighed
- 170 g sugar
- 75 ml apple juice
- 1 bag of vanilla sugar
- 250 ml Cremefine for whipping or cream
- 2 egg yolks
- 20 g peppermint
- 30 g walnuts
- 50 ml orange juice
- 10 g honey, liquid
- 400 g strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes
Clean the rhubarb and cut into large pieces. Cook with 70g sugar, vanilla sugar, and 75ml apple juice for about 10 minutes, stirring occasionally, until soft. Transfer to a bowl and allow to cool completely. This will speed up if you place the bowl in cold water. Now boil the remaining 100g sugar with 2 tablespoons of water for about 1 minute until syrup-like, and allow to cool slightly. Place the egg yolks in a metal bowl and beat with a hand mixer in a double boiler, slowly adding the sugar syrup. When the mixture is creamy and thick, remove from the heat and allow to cool while stirring. In the meantime, whip the Cremefine or cream until stiff peaks form and fold into the egg mixture along with the rhubarb compote. Spoon the cream into 8 serving molds and freeze in the freezer for about 6 hours. I use small silicone molds for this. Roughly chop the walnuts and toast them lightly in a dry, nonstick pan, then finely chop or coarsely grind them in a food processor. Chop the peppermint and mix it with the walnuts, orange juice, and honey. Remove the parfait from the freezer about 45 minutes before serving and refrigerate. Thinly slice the strawberries. Arrange the parfait and strawberries on serving plates. Drizzle the strawberries with the walnut pesto.
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