A delicacy of white chocolate with vanilla, flavored with red Kampot pepper, poached rhubarb, and macerated strawberries

Ingredients

  • 400 g whipping cream (min. 30% fat)
  • 400 g white chocolate
  • 1 vanilla bean
  • 6 sheets of gelatin
  • 100 g granulated sugar
  • 50 g honey
  • 50 g whole poppy seeds
  • 100 g walnuts
  • 50 g butter
  • 600 g rhubarb
  • 1 Package puff pastry
  • 100 ml grenadine syrup
  • 200 g strawberries
  • 100 g blueberries
  • red Kampot pepper

Instructions

White chocolate and vanilla delicacy

1. Soak the chopped gelatin in cold water and let it swell for a few minutes. Pour the whipping cream into a pot and add 2 tablespoons of granulated sugar.

2. Split the vanilla bean lengthwise, scrape out all the insides with a small knife, and add everything to the cream and sugar. Break or chop the white chocolate into roughly equal pieces and place them in a bowl.

3. When the cream is hot but not boiling, slowly pour it over the white chocolate and stir continuously to gradually melt the chocolate.

4. Then squeeze out the excess water from the gelatin sheets and whisk them into the cream and white chocolate mixture. Pour into a greased prepared mold and refrigerate for 12 hours.

Puff pastry

1. Spread the rolled-out puff pastry on a baking sheet lined with parchment paper. Brush it with melted butter and honey. Sprinkle with brown sugar and poppy seeds.

2. Grate walnuts on top. Place parchment paper over the dough and weigh it down with another baking sheet. Bake at 180 °C until golden and crispy.

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