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Buttermilk Cream with Rhubarb and Rose Petals

A sophisticated chilled dessert featuring vanilla-infused buttermilk cream, poached rose-scented rhubarb, and buttery hazelnut shortbread biscuits.

Dinner PartyShortbreadAdvancedFloralRhuharb
Estimated Nutrition
Calories
1282.1
kcal / serving
10256.4 kcal total
Carbs
128.1g
per serving
1024.8 g total
Fat
81g
per serving
648.2 g total
Protein
14.1g
per serving
112.5 g total
Cook Time
40
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
sifted, for dusting
200
g
Caster Sugar
for shortbread
150
g
Sugar
for rhubarb syrup
CondimentsSauces
50
ml
Grenadine Syrup
Dairy
450
g
Unsalted Butter
chilled and cubed
600
ml
Double Cream
200
ml
Condensed Milk
700
ml
Buttermilk
room temperature
GrainsCereals
600
g
Plain Flour
Liquids
100
ml
Water
NutsSeeds
150
g
Hazelnuts
toasted and ground
2
piece
Vanilla Pods
split lengthways and seeds scraped out
Other
30
piece
Rose Petals
organic
3
piece
Egg Whites
free-range, lightly whisked
4
piece
Gelatine Leaves
soaked in cold water
2
tbsp
Rosewater
Vegetables
500
g
Rhubarb
tender young stalks, cut thinly on a sharp angle

Method

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