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QimiQ
Benefits
All natural, contains no preservatives, additives or emulsifiers
Creamy indulgent taste with less fat
Prevents moisture migration, sponge base remains fresh and dry
25
easy
Ingredients for 6 portions
For the short crust pastry
150
g
AP Flour
100
g
Butter
50
g
Sugar
1
Egg yolk(s)
pinch(es)
Salt
small pinch(es)
Lemon peel
For the cream
500
g
Rhubarb, fresh,
peeled
60
g
Sugar
500
ml
QimiQ Classic Vanilla,
room temperature
40
g
Sugar
1
tbsp
Lemon juice
pinch(es)
Cinnamon
For the meringue
3
Egg white(s)
100
g
Sugar
Method
1.
Pre-heat the oven to 360° F (conventional oven).
2.
For the pastry, knead the flour, butter, sugar, egg yolk, salt and lemon peel to a smooth pastry. Wrap in foil and chill for at least 30 minutes.
3.
Place a 20 x 24 cm baking frame on a greased baking tray and press the pastry into the bottom (not up the rim). Prick with a fork and bake in the oven for approx. 20 minutes.
4.
For the cream, chop the rhubarb into 1 cm long pieces. Cook with the sugar over medium heat until soft and allow to cool.
5.
Whisk QimiQ Clasic smooth. Add the rhubarb, 40 g sugar, lemon juice and cinnamon and mix well.
6.
Spread onto the cold pastry base. Chill for at least 4 hours (preferably over night).
7.
Whisk the egg whites and sugar until stiff. Spread over the cold cream and brown with a gas torch. Release the baking frame and portion.
