Recept: Tarte tatin van rabarber
Ingredients (2 pieces)
- puff pastry(100g)
- rhubarb (200g)
- butter (45g)
- sugar (50g)
Preparation:
Pre-bake the puff pastry for 50% at 200 degrees with baking pearls.
Cut the rhubarb into fine strips.
At the bottom of the dough, alternate a layer of rhubarb, butter and sugar. Bake for 10 minutes at 180 degrees and let cool.
Festive mocktail
by Catering Cachette
Mocktail Garnish:
- cranberrysap (30cl)
- verjus (5cl)
- fresh applejuice (10cl)
- ground cardemom (1g)
-
fresh thym (1 twig)
Preparation:
Combine all ingredients and freeze.
Stir the mixture every half hour with a beater until you get granita.
Put the granita in a glass and serve the Apple & Thyme mocktail (150 ml) on top. Garnish with a fresh sprig of thyme.