Saturday, September 10, 2011

Top Recipe - Rebecca Masson's Rhubarb Rose Crisp with Crème Fraiche Sherbet

Lisa Vanderpump called this her favorite dish of the challenge.

Rhubarb Rose Crisp with Crème Fraiche Sherbet

Rose Rhubarb Crisp:
10 cups rhubarb
1/4 cup cornstarch
1 cup sugar
1 tablespoon vanilla bean paste
2 teaspoons rose water, to taste

8 1/2 ounces flour
8 ounces brown sugar
1/2 teaspoon salt
8 ounces butter
1 3/4 cups oats

2 1/2 pounds crème fraiche
2 cups light corn syrup
1/2 cup lemon juice
2/3 cup sugar
1 pinch salt

Rose Rhubarb Crisp:
1. Toss rhubarb, sugar, cornstarch, vanilla, rose water and let macerate for about 30 minutes.
2. Place in ramekins to bake.

1. Place flour, sugar, butter and salt in food processor, pulse until it resembles coarse sand.
2. Place in a bowl and with hands blend in oats until large crumbles.
3. Sprinkle over top of crisp filling

1. Combine all ingredients in a blender or using an immersion blender.
2. Spin in ice cream machine and place over top of crisp.


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