Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina
Rhubarb, cardamom and sheep brynza dessert
This may seem like an unusual combination, but cardamom and rhubarb is a super connection that is not a novelty .. maybe in a dessert it’s a bit unconventional. 🙂
Believe that the recipe is not complicated at all, just need a good oven, Kitchen Aid or similar handy machine for a dessert.
For 8 servings we need:
- 200 g of sugar
- 100 g of white
Separate egg whites from egg yolks, egg yolk on crème anglaise. From the whites make a classic Italian meringue. In the mortar, we smear the cardamom capsules: we need the seeds to peel and drop into the dust. Dring the meringue through the dust and dry in the oven at 90 degrees. It takes about 90 minutes.
- 6-8 stems of rhubarb
- 200 g of sugar
- 300 ml of water
Cut the rhubarb to the desired size and slices in sugar syrup. At a moment, where the rhubarb is cooked (the center of the stalk is still firm), take the ⅔ and leave the rest to overcook then blitz with
Cardamom Crème Anglaise
- 5 egg yolks
- 200 g of cream
- 200 g of milk
- 85 g of sugar
Heat the milk with cream, to which we add in the mortar the infused capsules of cardamom. Bring to boil and pull out of the fire, wrap tightly with fresh foil and leave to infuse for 30 minutes.
Egg yolks beat with sugar. We incorporate the infused milk and the cream under the boiling point by slowly bubbling at the edges of the pot, pulling it out of the fire and pouring 1/3 into the egg yolk dish. Mix quickly and repeat twice until we have the whole mix in the saucepan. Mix the mixture of milk, cream and egg yolks bring it to 83 degrees. Then cool down.
- 80 g of sugar
- 80 g of butter
- 160 g of flour
- spoon of honey
- 10 g of finely grated ginger
- half a teaspoon of baking powder
- half a teaspoon of soda
- pinch of salt
- 20 g of sheep’s bay leaves for decoration
We’ll all combine in the Kitchen Aide, we need to make sure we do not overwork butter. It must remain in the consistency of the crumble dough. dough, wrap in fresh foil and leave for at least 20 minutes in the freezer, then roll and bake at 170°C.
I’ll leave the presentation to you, you can use gingerbread biscuits as a base for cheese cake and then lay the jam, poached rhubarb and meringue instead of baking them from a pastry bag and tan with a blow torch or in an oven heated to 230-240°C. to adorn pieces of torn brynza and mint.
This recipe originated in collaboration with Bloge Oh My Chef.