Buttermilk Cream with Rhubarb and Rose Petals
A sophisticated chilled dessert featuring vanilla-infused buttermilk cream, poached rose-scented rhubarb, and buttery hazelnut shortbread biscuits.
Estimated Nutrition
Calories
1282.1
kcal / serving
10256.4 kcal total
Carbs
128.1g
per serving
1024.8 g total
Fat
81g
per serving
648.2 g total
Protein
14.1g
per serving
112.5 g total
Cook Time
40
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
CondimentsSauces
50
ml
Dairy
3
piece
Egg White
free-range, lightly whisked
450
g
Unsalted Butter
chilled and cubed
600
ml
200
ml
700
ml
Buttermilk
room temperature
GrainsCereals
600
g
Liquids
100
ml
NutsSeeds
150
g
Hazelnut
toasted and ground
2
piece
Vanilla Pod
split lengthways and seeds scraped out
Other
Vegetables
500
g
Rhubarb
tender young stalks, cut thinly on a sharp angle
Method
1
2
3
4
5
6
7
8
9
10
11
12