John Myers
Cuprins
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Ingrediente
- 1 locaţie Puf de patiserie
- 4 Pc. Bețe de rubarbă
- 4 linguri zahăr
- 200 ml Apă
- 1 Pc. Anason
- 1 Pc. Bat de scortisoara
- 1 Pc. Pasta de vanilie
- 50 g Migdale decojite
- 50 g Fistic
- 50 g Zahăr pudră
- 25 ml Invert sugar syrup 70%
- 400 g Iaurt 10% grăsime
- 200 g Rubarbă congelată
- 200 g Zmeură congelată
- 100 g Zahăr pudră
- 50 ml Inversați zahărul
Instrucțiuni
- Preîncălziți cuptorul la 220 de grade cu aer circulant.
- Cut a stick of rhubarb into large pieces, bring to the boil with 200 ml of water and 4 tablespoons of sugar, anise and cinnamon.
- 3 Slice sticks of rhubarb and spread on a baking sheet, add 50 g frozen raspberries. Pour off the cooked rhubarb through a sieve, pour the stock over the rhubarb on the baking tray and gratinate in the oven at 200 degrees with the scraped out vanilla pod.
- Finely grind the almonds and pistachios, add powdered sugar, knead thoroughly with the invert sugar and then roll out thinly.
- Cut out the puff pastry with a cutter ring, also cut out the marzipan, place on top, finally the rhubarb compote from the oven.
- Se coace la cuptor la 220 de grade timp de 10 de minute.
- Reduce the remaining rhubarb sauce and thicken with butter.
- Mix the frozen raspberries, frozen rhubarb, yogurt, powdered sugar and invert sugar in a blender to form a sorbet.
- Sprinkle the tartes with powdered sugar. Spoon the sauce in the middle of the plate and place the sorbet and tart next to it.
- Drepturi de imagine: Wiesegenuss
Nutriţie
servire: 100gcalorii: 137kcalCarbohidrați: 25.2gProteină: 1.3gGras: 3.1g
