Perfect for a day when you suddenly find yourself entertaining. Compote can be pre-made and lemon pudding can be served warm. Delicious was never so easy or convenient, and what goes better with Rhubarb than raspberry...and what goes better with that than creamy lemon custard. Completely easy and more of a suggestion than a recipe, yet...so special.
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Need
-
Rhubarb Compote
- 200 Grams rhubarb, cut in pieces
- 50 Grams frozen raspberries
- 70 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
-
Lemon Pudding
- 100 Grams raw caster sugar BUY
- Zest 3 lemons, finely grated
- 2 eggs + 3 yolks
- 500 Grams whole milk
- 30 Grams cornflour or cornstarch
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams fresh lemon juice
- 10 Drops doTERRA lemon oil BUY
- 1 Pinch pink salt flakes BUY
- 40 Grams butter BUY
Do
- 1
To make Rhubarb Compote, place rhubarb, raspberries, sugar and vanilla bean into Thermomix bowl and cook 15 min/100°C/Reverse/speed 1. Cool completely.
- 2
To make Lemon Pudding, place sugar and lemon zest into clean, dry Thermomix bowl and mill 15 sec/speed 10.
- 3
Add remaining ingredients and cook 8 min/80°C/Butterfly/speed 4.
- 4
Cook 2 min/90°C/Butterfly/speed 4. Cool to just warm before proceeding.
- 5
Place a few spoonfuls of Rhubarb Compote into the base of a small glass or serving bowl. Top with Lemon Pudding and refrigerate until ready to serve. Dollop with a little mascarpone or double cream to serve.
