Rhubarb Compote with Bavarian Cream and Pepper Tuiles
This dessert can be prepared in advance, allowing you to spend more time with your guests. It is a special treat since rhubarb is such a seasonal fruit. For extra richness, it is served with Bavarian cream.
- Rhubarb Compote
- Sugar - 1 1/2 cups
- Rhubarb - 2 lb fresh stalks, cut into 1/2-inch pieces
- Pure Vanilla Extract - 1 teaspoon
- Strawberries - 1 lb fresh, hulled
- Granulated Sugar - 1/2 cup
- Bavarian Cream
- Unflavored gelatin - 1 tablespoon, powdered
- Cold Water - 2 tablespoons
- Milk - 1 cup
- Pure Vanilla Extract - 2 teaspoons
- Egg Yolks - 3
- Sugar - 1/2 cup
- Heavy whipping cream - 1-3/4 cups
- Pepper Tuiles
- Unsalted Butter - 2-1/2 ounces
- Granulated Sugar - 1/2 cup
- Coconut Milk - 1/2 cup
- Black peppercorns - 1/2 teaspoon, finely crushed
- Granulated Flour - 1/3 cup
- Mint - 6 fresh sprigs
In a medium saucepan over medium-high heat, place rhubarb, sugar, and vanilla. Cover the saucepan and bring to a boil, continuing to cook for 3 minutes, stirring constantly. Do not overcook; rhubarb should be nicely poached, but not too soft. Remove from heat, drain and leave to cool.
Place strawberries and sugar in a double boiler over simmering water and cover. Continue to cook over medium heat for approximately 30 minutes, stirring often. Cool. Strain mixture through a cheesecloth to extract a clear strawberry cordial.
Chill a medium mixing bowl for the whipped cream. Sprinkle the gelatin over the water and let stand until softened, about 5 minutes. Pour milk and vanilla into a heavy-bottomed saucepan and bring to a boil. Remove from heat. Combine the egg yolks and sugar in a heatproof bowl and whisk until thick and pale yellow; the mixture should form a ribbon when the whisk is lifted from the bowl. Gradually whisk in half of the hot milk. Then whisk in the remaining milk and return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to leave a clear trail when a finger is drawn across the back of the spoon. Do not boil. Remove the custard from heat and strain it into a bowl. Add the softened gelatin and stir to dissolve. Let cool, stirring occasionally to prevent a skin from forming. Beat the cream in the chilled bowl with a whisk or electric mixer until stiff peaks form and the cream clings to the whisk or beater. When the creme anglaise mixture is cool and has begun to thicken, fold in the whipped cream. Refrigerate until completely set, at least 3 hours.
Preheat oven to 325 F. Butter and lightly flour baking sheets. In a medium mixing bowl, mix butter, sugar and coconut milk. Add pepper and fold in flour, gently stirring until smooth. Spread thinly on prepared pans in 3 inch circles, approximately 4 inches apart. Bake 10-12 minutes or until edges are browned. Remove from oven and transfer to wire racks to cool. Store in an airtight container.
Place a 4-inch steel ring in the center of a serving dish. Fill with rhubarb and gently press down to compact slightly. Remove ring. Using a large serving spoon that has just been dipped in very hot water, place a large spoonful or quenelle of Bavarian cream on top of the rhubarb compote. Surround base with strawberry sauce, then gently insert 3 pepper tuiles into the bavarian cream. Garnish with fresh mint. Repeat with remaining plates.