—–cinnamon ice-cream—–
1/4 l Milk (7/8 cup)
1/4 l Cream (7/8 cup)
4 Egg yolks
80 g Granulated sugar (2 7/8 oz)
3 tb Ground cinnamon
—–dough—–
80 g Butter (2 7/8 oz)
100 g Granulated sugar (3 1/2 oz)
1 Egg
1 ds Salt
1/2 Vanilla bean; scrapped
3 tb Whipping cream
1/2 Lemon; grated rind
150 g Sifted flour (5 1/3 oz)
100 g Ground almonds (3 1/2 oz)
—–rhubarb tart—–
400 g Rhubarb (7/8 lb)
50 g Granulated sugar (1 3/4 oz)
3 tb Water
1/4 l Heavy cream (7/8 cup)
2 tb Kirsch
1 Vanilla bean; slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tb Coarse sugar
—–strawberry sauce—–
400 g Strawberries (7/8 lb)
100 g Granulated sugar (3 1/2 oz)
3 tb Water
2 tb Kirsch
Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan, over LOW
HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter an
sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Ad
vanilla seeds, cream and grated lemon rind. Stir in flour and almonds.
Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a saucepan, add
sugar, kirsch and water, bring to the boil. Liquidize and rub through a fin
sieve. TART: Wash, trim and skin rhubarb, cut diagonally into slices. Sprea
the bottom of a flat pan with sugar and place rhubard on top. Add water and
bring to a quick boil. Let rhubarb cool. Remove the rhubarb from the liquid
with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg
yolks, sugar and vanilla seeds. Blend well. Heat the oven to 180 oC (355
oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out th
dough to a thichness of 3 mm (1/8 in) and line flan ring. Form a rim around
the edge. Prick with a fork, line with aluminium foil, fill with dry beans
and bake blind for 10 minutes. Remove beans and foil, spread the bottom wit
the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with
coarse sugar and continue baking for 10 minutes. Let cool. SERVING: Cut the
tart, transfer on plates. Spoon some strawberry sauce on one side, scoop
ice-cream and set on sauce. ~
Yields
6 Servings