Recipe Rhubarb Tartlets with Herb Sorbet
Return to the recipes list |
Auteur : FoobyInternet : https://fooby.ch/fr/recettes/19187/tartelettes-a-la-rhubarbe-et-sorbet-aux-fines-herbes
INGRÉDIENTSSorbet
Rhubarb Tartlets
PRÉPARATIONSorbet
Rhubarb Tartlets
Baking
- 5 dl water
- 1 dl orange juice
- 1/2 dl lemon juice
- 130 g sugar
- 2 sprigs peppermint, roughly chopped
- 3 sprigs sage, roughly chopped
- 3 sprigs basil, roughly chopped
- 3 sprigs dill, roughly chopped
Rhubarb Tartlets
- 1 round puff pastry, rolled out (32 cm in diameter)
- 200 g red rhubarb, cut into thin strips
- 1 tbsp oil olive oil
- 1 1/2 tbsp sugar
PRÉPARATIONSorbet
- Bring the water with the sugar, orange juice and lemon juice to a boil, let it boil vigorously for about 1 min.
- Let it cool, add the herbs and blend everything.
- Pour the syrup into a chrome-plated steel container, cover and freeze for about 12 hours; stir 4 times during this time.
- One hour before serving, blend the ice cream one last time and return it to the freezer.
Rhubarb Tartlets
- Roll out the puff pastry, cut out 6 discs of approx. 12 cm in diameter and place them on a baking sheet lined with baking paper.
- Prick the bottom generously with a fork.
- Place the rhubarb on the pastry discs, brush with oil and sprinkle with sugar.
Baking
- Bake for about 25 minutes in the bottom of an oven preheated to 200°C.
- Remove the tartlets from the oven and let them cool on a wire rack. Serve with the herb sorbet.
Return to the recipes list
Copyright © Christian Sauvé | Rhubarbium.ca - 2024