Recipe for chili-baked rhubarb with white chocolate cream, baked chocolate and rhubarb chips
Baking rhubarb makes it much easier to control the texture, so it doesn’t become mushy and stringy.
Rhubarb pairs well with chili, both in chutneys for savory dishes and in desserts.
It’s important to dose chili in desserts – the heat should give a slight kick but must not become overwhelming.
The baked white chocolate adds a bit of crunch to contrast with the softness of the chocolate cream, and it develops subtle licorice notes during the baking process.
Servings: Portions
Chili-baked rhubarb with white chocolate cream, baked chocolate and rhubarb chips
Ingredients
- 60 gram White chocolate Good quality
- 3 Rhubarb Stalks that are rinsed
- 100 gram Sugar
- 100 gram Water
- 5 Rhubarb Stalks that are rinsed
- 200 gram Cane Sugar
- 0.5 pcs. Chili Red. Fresh and mild
- 1 pcs. Vanilla pod The seeds
- 2 pcs. Gelatin Sheets Leaves soaked in cold water
- 250 gram Whole Milk
- 200 gram Whipping Cream
- 200 gram White chocolate
- 12.5 gram Cane Sugar Light
- 0.5 pcs. Lemon Juice From 1/2 lemon
Instructions
- Preheat the oven to 90 degrees Celsius (194 degrees Fahrenheit).
- Chop 100 g of white chocolate finely and spread it on a baking tray lined with parchment paper or a silicone mat.
- Bake it in the oven for about 45-50 minutes, stirring a little at the beginning.
- When it is light brown and slightly caramelized, remove it from the oven and let it cool.
- Break it into smaller pieces and place in an airtight container.
- Start by making the rhubarb chips.
- Take the reddest rhubarb stalks and loosen them at the tip with a small knife.
- Then you can “peel” the outer layer off.
- Boil 1 dl of water with 100 g of sugar, and turn the rhubarb strips in the syrup for about 1 minute.
- Take them out, sieve the syrup into a bowl, and cool the strips in cold water.
- Spread the cooled strips on a silicone mat or a baking tray lined with parchment paper, and bake them until crisp for about 10 minutes at 150 degrees Celsius (302 degrees Fahrenheit).
- Cool, and store in an airtight container.
- Next, make the chili-baked rhubarb.
- Cut the rhubarb stalks into 5-6 cm long pieces.
- Also use the ones you have "peeled".
- Finely chop the chili, and mix with vanilla seeds and brown sugar.
- Toss the sugar-chili mixture with the rhubarb pieces and spread them in a baking dish.
- Pour the syrup from the chips over and bake them in a preheated oven at 100 degrees Celsius (212 degrees Fahrenheit) for about 25 minutes until they are slightly tender but still have a firm consistency.
- Place the chili-rhubarb in the refrigerator, and save the juice in a separate bowl.
- Finally, make the chocolate cream.
- Chop the white chocolate and put it in a bowl.
- Heat the milk to the boiling point with the brown sugar, add the soaked and wrung gelatin leaves, and stir until dissolved.
- Pour the milk mixture over the chocolate, stirring little by little, and then cool the mixture to room temperature.
- Whip the cream to a light, airy consistency, and gently fold it with the chocolate mixture.
- Season with lemon juice, and divide the mixture into 8 glasses.
- Let it cool until the cream is set.
- Arrange the chili-rhubarb on top of the chocolate mousse in the glasses, and place the baked white chocolate on top.
- Insert the chips into the glass or place them on top, and serve immediately.
- Optionally, serve the rhubarb juice as a flavorful rhubarb shot.