Fruit "crust", apple and rhubarb, apple and raspberrie !

I promessed I would post this one, took me a bit longer to to do it as I wanted :)

But at least you have many flavors :)

For 6 people

   You will need :   

For the crust

1.5 cup of flour (7oz / 200gr)

0.6 cup of brown sugar (5.3 oz / 150 gr)

3/4 cup of butter (3.5oz / 100gr / 7.5tbsp)

2tsp of honey

- or 2tsp of grounded cinnamon -

a hint of water

Rhubarb and apples

7oz. of peeled rhubarb

6 regular-sized apples

- I had braeburn -

Raspberries and apples

7oz of frozen raspberries

1.7 fl oz of water(1/5 cup / 5cL) d'eau

1 tsp of lemon juice

6 regular sized apples

- I had braeburn -

For the rhubarb, a few hours before :

Wash and peel the rhubarb, cut it in dice and put it in a bowl with 2tbsp of brown sugar, 

Stir it and set aside in the fridge

- this is how you remove water from the rhubarb -

After 2 hours, remove the water, blend it again and add more sugar if needed,

leave it one more hour in the fridge

For the raspberries :

Put the raspberries with the water in a caserole at low heat to unfreeze them,

 crush them with a wooden spoon to make a sauce

When they are soft and crushed, turn it off and add the lemon juice

Turn on the oven at 450°F

Wash and peel the apples, cut them in dice

Put in your glass-dish, or your ramequin one layer of apple

Spread some brown sugar on it,

\\ then you put the rhubarb if you've chosen that flavour //

Put another layer of apple

\\ pour the raspberrie sauce on the top if you've chosen that flavour //

Blend the flour and the sugar with the butter with your finger, just like to do a cookie dough

Add the honey and a hint of water to make a dough

Flatten it on a floured parchment paper to have 0.2 inch of thickness

Turn over on your fruits, cut the edges and make some holes with a fork

Put it in the oven for 5 minutes, then lower the heat at 360°F for 35 minutes

Turn off the oven and let it 5 more minutes

Let it cool down 10 minutes out of the oven, eat it warm :)

Light Panacotta with rhubarb

It's the way I like it served at Le Fellini (italian restaurant in Paris), turned out from the mold :) 

served with raspberrie sauce, or in that case, a rhubarb sauce !

I made a mix of a few recipes, picked up what I liked, here is the result :

For 4 to 5 glass mold

  You will need :   

10 fl oz of evaporated milk (30cL)

- ou half & half -

6.8 fl oz of milk (20cL)

1.7 oz of white sugar (40gr)

1tsp. of vanilla extract 

- or a half vanilla pod grated -

0.2 oz of gelatine (6g)

- 3 slices -

Put 2tbsp of cold water in the powdered gelatine, stir and set aside for 10 minutes

Put the milks and the vanilla in a casserole at medium heat, stirring slowly

After 3 minutes, the cream will be warm and smoky, put the sugar and use a whisk to stir it

Put the temperature higher until the cream starts small bubble/shaking

- it must not boil -

Turn of the stove and let it cool 3 minutes, stirring slowly

Integrate the gelatine and let it cool 10 minutes, stirring every 2 minutes

Pour in your molds/glasses, cover with a plastic film and let it cool for at least 6 hours

Serve with a home made rhubarb sauce 

- market's rhubarb -

   To do a rhubarb sauce :   

17.7 oz of prepared rhubarb

2 oz of sugar

 vanilla extract 

- panacotta has some, don't need to put more -

Rince, peel the rhubarb and cut it in dices

Put it in a casserole with the sugar at low heat for 5 minutes, then put it on medium heat
and let it cook approximatively 10 to 15 minutes,
until the rhubarb lost her water and that all the water disappeared.

The rhubarb must be tender

Pour in a bowl and let it cool down

Rhubarb and vanilla is a great mix =)