John Myers
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Tonka Pudding with Rhubarb Compote
The perfect tonka pudding with rhubarb compote recipe with a picture and simple step-by-step instructions.
rhubarb compote
- 5 Poles Raspberry rhubarb
- 3 tbsp Raw cane sugar
Tonka pudding
- 300 ml Milk
- 300 ml Cream
- 3 tbsp Raw cane sugar
- 0,5 Tonka bean, grated
- 3 Egg yolks
- 45 g Strength
Rhubarb compote
- Wash the rhubarb, dry it well and cut into pieces approx. 3 mm wide and put in a saucepan, pour the sugar over it, mix well and let stand for about 1 hour, so a little juice forms and you don’t need to add water .
- Then put the pot on the stove and bring to a boil over medium heat and cook while stirring until the rhubarb begins to disintegrate, remove it from the stove immediately and pour it into another bowl. Let cool down.
Tonka pudding
- Put the cream and milk in a saucepan. Remove some of it and stir in the starch and egg yolks until smooth. Pour the sugar into the milk and cream mixture, add the tonka bean zest and bring to the boil while stirring.
- Then add the starch mixture, stir in well and let it simmer for at least 1 minute – this is important for the taste, otherwise you can always taste a little of the starch. Then remove from the stove and let cool down a bit and then pour into dessert glasses.
finish
- When the pudding has cooled, pour the rhubarb compote over the pudding, garnish and serve.
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