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Rhubarb Compôte with Alfonso Mango, Vanilla Ice Cream and Nutmeg

Buttery sablé biscuits topped with tender poached rhubarb, sliced alfonso mango, and homemade nutmeg-infused vanilla ice cream.

VegetarianDessertMangoIce CreamRhubarb
Estimated Nutrition
Calories
1956.1
kcal / serving
7824.5 kcal total
Carbs
238.1g
per serving
952.4 g total
Fat
105g
per serving
420.1 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Icing Sugar
sifted
175
g
Caster Sugar
300
g
Sugar
for syrup
CondimentsSauces
1
splash
Grenadine
Dairy
125
g
Unsalted Butter
2
piece
Eggs
free-range
100
ml
Double Cream
600
ml
Double Cream
for ice cream
300
ml
Milk
4
piece
Egg Yolks
free-range
Fruits
3
piece
Alfonso Mangoes
peeled, stoned and sliced
GrainsCereals
250
g
Plain Flour
plus extra for dusting
Liquids
300
ml
Water
NutsSeeds
2
piece
Vanilla Pods
split lengthways and seeds scraped out
1
pinch
Salt
2
piece
Vanilla Pods
split lengthways and seeds scraped out
1
pinch
Nutmeg
freshly grated
1
stalk
Rosemary
sprig
1
pinch
Nutmeg
freshly grated to finish
Vegetables
300
g
Rhubarb
cut into batons

Method

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