Parts
1 lb
(454 grams) modern rhubarb, leaves eradicated and ends trimmed
½ c
120 grams) granulated sugar
8 oz
(227 grams) white chocolate, finely chopped
2 c
(454 grams) heavy whipping cream, divided
lg
pinch kosher salt
Crushed shortbread cookies, for garnish
This simple springtime dessert is a cinch to assemble nonetheless ticks all the bins: it’s creamy, fruity, and seems fully elegant when piled proper right into a coupe glass. The rhubarb is baked until merely softened—be careful to not overdo it, or the gadgets will soften into additional of a sauce. The egg-free “mousse” comes collectively equally fast; merely take bear in mind that the cream on this recipe is cut up: a small portion is heated along with the white chocolate to variety a clear ganache that, as quickly as cool, is whipped together with the remaining chilly cream. Serve with any crushed storebought cookie for a crispy, crunchy garnish.
Directions
- Heat the oven to 400°F. Decrease the rhubarb into ½-inch gadgets—larger stalks will should be scale back in half (and even thirds) lengthwise sooner than being diced crosswise. Place the rhubarb gadgets into an enormous baking dish along with the sugar. Toss until the sugar begins to dissolve, then manage the rhubarb proper right into a single layer. Bake for 8 to 10 minutes, or until the sugar has dissolved proper right into a pink syrup and the rhubarb is just fork-tender (it’ll proceed cooking after you are taking away it from the oven). Let cool to room temperature sooner than using or retailer in an airtight container throughout the fridge for as a lot as 3 days.
- Combine the white chocolate and ¾ cup (170 grams) of the cream in a medium heat-safe bowl and microwave on extreme velocity for 30 second bursts, stirring successfully in between, until the chocolate has principally melted. Let stand for 1 minute, then stir as quickly as additional until the mixture is clear and emulsified. If any bits of unmelted chocolate keep, return the bowl to the microwave for yet one more 15 to 30 seconds. (Must you don’t have a microwave, place the cream and chocolate in a heat-safe bowl set over a pot full of 1 to 2 inches of barely simmering water. Stir generally until clear.) Let the chocolate mixture cool to room temperature, about 10 minutes.
- As quickly because the chocolate mixture has cooled, add it to the bowl of a stand mixer fitted with the whisk attachment, along with the remaining 1¼ cups (280 grams) of cream and a pinch of kosher salt. Beat on medium-high velocity until stiff peaks merely variety, 2 to 3 minutes, taking care to not overmix. Use immediately or swap to an airtight container and retailer throughout the fridge for as a lot as 2 days.
- To assemble the parfaits, dollop somewhat little bit of the mousse into the underside of a coupe glass or completely different small serving vessel, adopted by a few spoonfuls of the rhubarb and its gathered juices. Add one different layer of cream, then place a few additional gadgets of rhubarb on excessive. Sprinkle with crushed cookies and serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based totally in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others uncover success of their very personal kitchens by the use of her tales, recipes, and baking classes.
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