Rhubarb Compôte with Alfonso Mango, Vanilla Ice Cream and Nutmeg
Buttery sablé biscuits topped with tender poached rhubarb, sliced alfonso mango, and homemade nutmeg-infused vanilla ice cream.
Estimated Nutrition
Calories
1956.1
kcal / serving
7824.5 kcal total
Carbs
238.1g
per serving
952.4 g total
Fat
105g
per serving
420.1 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
CondimentsSauces
1
splash
Dairy
Fruits
3
piece
Alfonso Mangoes
peeled, stoned and sliced
GrainsCereals
250
g
Plain Flour
plus extra for dusting
Liquids
300
ml
NutsSeeds
2
piece
Vanilla Pod
split lengthways and seeds scraped out
1
pinch
1
pinch
Nutmeg
freshly grated
1
stalk
Rosemary
sprig
1
pinch
Nutmeg
freshly grated to finish
Vegetables
300
g
Rhubarb
cut into batons
Method
1
2
3
4
5
6
7
8
9
10