Serves 4
Ingredients
8 japonais bases(6cm diameter)
1 large rhubarb stalk, chopped in 4cm pieces and cooked in syrup
4 strawberries, diced
100ml rhubarb coulis
200ml rhubarb sorbet
50ml pomegranate juice
Pomegranate seeds
Praline cream
40g pralinefondu
40g whipped cream
1 egg white, whipped with40g de sucre
4 strawberries, diced
Method
Praline cream
Mix the praline with the egg white, and add the whipped cream and strawberry.
To serve
Place a japonais in a circular mould, and surround with slices of rhubarb. Fill with praline cream and cover with another japonais. When ready to serve decorate, and place a bit of rhubarbpurée and pomegranate seeds ontop. Garnish with the remaining ingredients.