Panna cotta rhubarbe
80g rhubarb, peeled and chopped into small pieces
20g white chocolate
3 gelatin sheets (6g)
2 egg yolks
1 vanilla pod
3.3dl of milk
2 tbsp of cane sugar
a few mint leaves
Villars product used in this recipe
Melt the chocolate in a bain-marie.
Ice cream: The base is a custard: in a bowl, beat the yolks with the sugar until the mixture foams. In a saucepan, heat the milk with the vanilla pod. As soon as the milk begins to rise along the edges, pour over the egg sugar mixture. Return the saucepan to the heat, mix the mixture in the bowl, then transfer to the hot saucepan. Mix for 1 min then remove from the heat, let cool. Add the washed strawberries then put everything in a blender. Put in an ice cream maker to have a creamy ice cream without crystals. Otherwise, put in a food processor bowl with a blade, leave in the freezer for 1 hour, take out, mix for 1 minute, then return to the freezer and so on until the ice cream is done. This ice cream can be prepared a few days in advance, just take it out before use for it to be creamy and slightly melting.
Wring out the gelatin sheets then incorporate into the cream-milk mixture, mix well to dissolve the gelatin. Pass through a fine sieve (if there is a little poorly dissolved gelatin left) and fill the glasses. Leave to set in the fridge for at least 4 hours.
Strawberry soup: wash the strawberries quickly under cold water if necessary (with the fly, otherwise they become saturated with water), then cut into small pieces. Sprinkle with sugar, add the chopped mint then leave to marinate for 2 hours in the fridge. The strawberries will restore their water and make a natural “syrup”.
Take out the ice a little in advance to be able to work it. In the verrine, place a little strawberry soup with its syrup, make a pretty quenelle of strawberry ice cream and put on top. All that’s left to do is taste !