Vanilla Parfait with Rhubarb Compote
Vanilla parfait with rhubarb compote is a recipe featuring fresh ingredients from the parfait category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 eggs (medium size)
- 60 g powdered sugar
- 2 packets vanilla sugar
- 200 ml whipping cream
- 100 g Mascarpone
- 2 tbsp orange liqueur
- 40 g pine nuts
- 1 kg rhubarb
- 250 ml red currant juice
- 100 g gelatin sugar
- Kiwi
- Lemon balm
Instructions
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1.
Beat eggs with powdered sugar and vanilla sugar in a bowl. Place the bowl over a hot water bath and whisk until thick and frothy. Transfer to a cold water bath and beat the mixture cold. Whip cream stiffly. Fold together with mascarpone and orange liqueur. Freeze the parfait batter for 4-5 hours, stirring occasionally; better yet, churn in an ice cream maker for extra creaminess.
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2.
Trim, clean, and cut rhubarb into pieces. Simmer currant juice with gelatin sugar for 3-4 minutes. Add rhubarb and steam for another 3-4 minutes so it stays firm. Let cool. Toast pine nuts in a dry pan. Portion the parfait and serve topped with pine nuts and rhubarb compote, garnished with kiwi slices and lemon balm.
