Servings: 4
Equipment
- Cutting Knife
- Saucepan
- Stovetop
- Whisk
Ingredients
Section 1
- 6 Sticks Rhubarb
- 1 Pinch Pure Ground Vanilla Powder
Section 2
- 400 ml Water
- 14.1 oz Granulated Sugar
- 110 ml White Wine
- 1 Stick Cinnamon
- 1 Lemon Juice (Juice 1 Lemon)
Section 3
- 400 ml Double Cream 48%
- 3.5 oz Callebaut W2 28% White Chocolate Block
Instructions
Section 1
- Chop the rhubarb into bite-sized pieces.
- Add 1 Pinch Pure Ground Vanilla Powder and scrape the beans into a saucepan with the chopped rhubarb.
Section 2
- Add to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool.
Section 3
- In a separate pan, bring half of the double cream to the boil and then pour over the 3.5 oz Callebaut W2 28% White Chocolate Block.
- Stir until all of the chocolate has melted, add the rest of the cream and leave to cool.
- Once cool, whisk the chocolate cream mixture until it resembles whipped cream.
- Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture, then enjoy!