Recipe Almond shortbread with rhubarb and chamomile pudding

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INGRÉDIENTSCowherb Pudding

• 125 ml (1/2 cup) washed chamomile flowers
• 500 ml (2 cups) milk
• 125 ml (1/2 cup) sugar
• 60 ml (1/4 cup) cornstarch
• 2 egg yolks
• 30 ml (2 tbsp) unsalted butter, diced

Almond Shortbread Cookies

• 180 ml (1/2 cup) almond flour
• 250 ml (1 cup) unbleached all-purpose flour
• A pinch of salt
• 125 ml (1/2 cup) unsalted butter, softened
• 180 ml (1/2 cup) icing sugar
• 5 ml (1 tsp) sweet clover essence
• 1 egg

Rhubarb Compote

• 250 ml (1 cup) rhubarb, cut into small pieces
• 125 ml (1/2 cup) sugar


PRÉPARATIONFLAVORED MUSHROOM PUDDING

1. In a saucepan, crush the chamomile flowers and add the milk.
2. Simmer for 15 minutes over medium heat, then let it infuse on the counter for 30 minutes, covering the dish with plastic wrap.
3. Strain and reserve the milk.
4. In a saucepan, combine the sugar and cornstarch.
5. Add the egg yolks and 1 cup of the infused milk, and mix well. Add the remaining milk, whisking constantly.
6. Bring the mixture to a boil, whisking continuously.
7. When the mixture is very thick, remove from the heat.
8. Add the butter and mix until smooth.
9. Refrigerate for 3 hours.
10. On the almond shortbread cookies, add 45 ml (3 tbsp) of pudding, then 30 ml (2 tbsp) of rhubarb compote. Serve.

ALMOND SHORTBREAD COOKIES

1. Mix the almond flour, flour, and salt. Set aside.
2. Using a stand mixer, cream the butter with the sugar and sweet clover extract.
3. Add the egg and beat until smooth and homogeneous. Add the dry ingredients and mix with a spatula.
4. Place the dough on plastic wrap and shape it into a cylinder approximately 25 cm (10 in) long and 5 cm (2 in) in diameter.
Seal the cylinder by twisting the two ends of the plastic wrap, like a candy wrapper.
5. Refrigerate for 3 hours or until very firm to the touch.
6. Preheat the oven to 180°C (350°F).
7. Line a baking sheet with parchment paper. Remove the roll from the refrigerator and cut it into 1 cm (1/2 in) thick slices.
8. Place the slices on the baking sheet and bake for 15 to 17 minutes.
9. Let cool completely on a wire rack.

Rhubarb Compote

1. In a saucepan, gently heat the rhubarb and sugar until it forms a compote.
2. Adjust the amount of sugar to taste.
3. Reserve.