Rhubarb, by the way, originally comes from the Himalayas. It was first cultivated in Russia in the 16th century and did not reach other parts of Europe until the early 18th century. The first commercial cultivation in Germany then took place from 1848 in Hamburg and spread very slowly from north to south. The season starts again next April.
Preparation: 20 minutes | Cooking: 30 minutes
Ingredients
- 3 egg yolk
- 110 g sugar
- 100 g white chocolate
- 1 dl milk
- 600 g diced rhubarb
- 1 tablespoon ginger
- 4 dl cream
- 1 Orange
Preparation
White chocolate ice cream
For the chocolate ice cream, put all the ingredients in a bag and vacuum seal without sucking in liquid. Place the bag in the perforated cooking container, put it in the cold cooking chamber and steam: 86°C during 15 min. Shake bag well and let cool. Freeze the chocolate mixture in the ice cream maker or place in a storage container, freeze and stir frequently until completely frozen.
Rhubarb-ginger compote
Place the rhubarb cubes in the porcelain mold. Add the sugar with the ginger and orange zest, mix. Place the mold on the wire rack in the cooking chamber while it is still warm. Then cook with moist hot air on 200°C for about 15 min.
Serve warm rhubarb with the ice cream.
Together with V-ZUG, the Swiss manufacturer of high-quality built-in appliances, I present some exciting recipes that are very easy and uncomplicated to prepare. Of course, you can also use the V-Zug Combi-Steamer quite ideally for this dessert – but it should also work with another steamer.
