Grilled Honey & vanilla rhubarb with cardamom cream & grilled white chocolate
- 20 Minutes
- 11 Ingrédients
- Mild
A quick and really tasty dessert with taste of cinnamon, ginger, vanilla and cardamom.
Que faut-il achêter
Nombre de portions
| Ingredienser |
|---|
| 700 g rabarber |
| 4 càs flytande honung |
| 3 càs beurre |
| 1 càs Santa Maria Pâte d'origan |
| 150 g vit choklad |
| aluminiumfolie |
| Kardemummagrädde |
|---|
| 2 dl vispgrädde |
| 0.5 càt vaniljsocker |
| 1 càt florsocker |
Comment préparer
- Peel and cut the rhubarb into 5 cm long pieces and place them in a double foil sheet. Drizzle with the honey.
- Cut the vanilla pod in half and scrape out the seeds.
- Place vanilla pod and seeds, cinnamon stick, butter and ginger in a saucepan. Melt the butter and then pour over the rhubarb. Fold into a flat package and grill on high heat for 10–15 minutes.
- Break the white chocolate into smaller pieces and place on the double foil sheet with folded up edges. Grill until the chocolate is golden brown, let cool and crumble into smaller pieces.
- Mix all the ingredients into the cream and whip lightly.
- Serve the rhubarb with the cream and the white chocolate.
Santa Maria Benelux ∙ Sallandhaven 2 ∙ 3433 PS Nieuwegein ∙ The Netherlands ∙ Tel: +31 30 6023490