Rhubarbe de plein champ

Rhubarbe de plein champ :

Rasperry honey poached

Mead ice cream

For the mead ice cream:

  • 870g whole milk
  • 120gr cream
  • 250gr egg yolk
  • 100gr honey
  • 300gr mascarpone
  • 500gr mead

Boil the milk, the cream and the mascarpone with the honey.

Pour the boiling liquid on the eggs and cook like a custard

Add mead and passing in ice cream maker, and the booked in the freezer.

For the poached rhubarb

Make a syrup with 100g of water and 30g of raspberry honey

Peel and portioned pieces of rhubarb then poached in syrup.

rhub_int

To serve

Polish each piece of rhubarb with raspberry honey

Place them on a small shortbread biscuit.

Place this assembly on the left of the plate with a scoop of ice right, garnish with a few fresh raspberries.

BON APPETIT!

Photos credits : Arnaud Dauphin