toodle.

Crème de Vanille de Bourbon with Poached Rhubarb and Blood Orange Sorbet

A sophisticated French dessert featuring creamy vanilla bean custard, tangy blood orange sorbet, and ginger-infused poached rhubarb.

DessertFruitGourmetRhubarbSorbet
Estimated Nutrition
Calories
696.4
kcal / serving
2785.4 kcal total
Carbs
61.4g
per serving
245.5 g total
Fat
48.6g
per serving
194.2 g total
Protein
3.7g
per serving
14.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
piece
Gelatine
leaves
75
g
Caster Sugar
for the cream
125
g
Caster Sugar
for the sorbet
1
tbsp
Caster Sugar
for poaching
Dairy
400
ml
Double Cream
Liquids
125
ml
Water
for the sorbet
500
ml
Blood Orange Juice
freshly squeezed, pulp strained
1
tbsp
Orange Liqueur
optional
2
tbsp
Water
for poaching
NutsSeeds
2
piece
Vanilla Pods
split, seeds scraped
Vegetables
2
stalk
Rhubarb
cut into 3cm pieces
5
cm
Root Ginger
peeled and grated

Method

1
2
3
4
5
6
7
8
9
10