Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
250g Green Apple
10ml Rhubarb juice
250g Powder sugar
100g Almond powder
2 nos. Vanilla
Cut spirals out of apples
Cut the rhubarb with a mandolin.
Roll up and insert toothpicks to hold the spirals in place.
Place the sugar and the butter back on the stove.
Caramelize the spirals
Complete cooking in the oven at 150 ° C for 4 mins.
Cut the rhubarb finely.
Sauté the rhubarb in butter.
Add 10% of its weight in sugar.
- Mix and strain.
Mix the butter, icing sugar and tea.
Add the cornstarch, flour and ground almonds .
Add the eggs one by one.
Bake for 12 minutes at 160 ° C.