70 min
( min voorbereiding)
1-2 personen
Bereiden
Ingrediënten
- Rabarcello
- Suiker
- Apple cider
- Cava
- Ei
- Citroensap
- IJsblokjes
- Rabarber
Bereiden
Prepare a shrub by covering raspberries with sugar in a glass jar. Close the jar and shelve for two days at room temperature, while shaking it every now and then. Add apple cider and shelve for two more days, while shaking it every now and then. Strain the shrub through a sieve to obtain syrup.
Create foam by combining 100 ml Rabarcello, cava, egg white and 20 ml lemon juice in a whipping siphon. Charge, shake well and refrigerate for one hour. Shake 60 ml Rabarcello over ice with 20 ml shrub-syrup and 25 ml lemon juice. Strain into a chilled coupe and top off with foam. Garnish with rhubarb.
Voedingswaarden
Per eenpersoonsportie
- Energie
- Koolhydraten
- Waarvan suikers
- Natrium
- Eiwit
- Vet
- Waarvan verzadigd
- Voedingsvezels
Delen
Ingrediënten
- Rabarcello
- Suiker
- Apple cider
- Cava
- Ei
- Citroensap
- IJsblokjes
- Rabarber
Voedingswaarden
Per eenpersoonsportie
- Energie
- Koolhydraten
- Waarvan suikers
- Natrium
- Eiwit
- Vet
- Waarvan verzadigd
- Voedingsvezels
Rabarcello rhubarb club
- Bereidingstijd: 70 min ( min voorbereiding)
- Geschikt voor: 1-2 personen
- Soort gerecht: Bijgerecht
Ingrediënten
- Rabarcello
- Suiker
- Apple cider
- Cava
- Ei
- Citroensap
- IJsblokjes
- Rabarber
Voedingswaarden
Per eenpersoonsportie
- Energie
- Koolhydraten
- Waarvan suikers
- Natrium
- Eiwit
- Vet
- Waarvan verzadigd
- Voedingsvezels
Bereiden
Prepare a shrub by covering raspberries with sugar in a glass jar. Close the jar and shelve for two days at room temperature, while shaking it every now and then. Add apple cider and shelve for two more days, while shaking it every now and then. Strain the shrub through a sieve to obtain syrup.
Create foam by combining 100 ml Rabarcello, cava, egg white and 20 ml lemon juice in a whipping siphon. Charge, shake well and refrigerate for one hour. Shake 60 ml Rabarcello over ice with 20 ml shrub-syrup and 25 ml lemon juice. Strain into a chilled coupe and top off with foam. Garnish with rhubarb.