Rose geranium and lemon verbena cream with rhubarb and strawberries


You'll need

2 rhubarb stalks, cut into batons 100 gm caster sugar 250 gm strawberries, coarsely chopped   Rose geranium and lemon verbena cream 4 gm each rose geranium and lemon verbena leaves, plus extra (optional) to serve 200 ml pouring cream 60 gm caster sugar 2 gelatine leaves (titanium strength), softened in cold water 150 gm fromage frais (see note) 1 vanilla bean, scraped seeds only

Method

  • 01
  • For rose geranium and lemon verbena cream, bring leaves and 125ml cream to the boil in a small saucepan over high heat. Cook for 2 minutes, remove from heat, cover and stand for 5 minutes to infuse. Return to low heat, stir in sugar until dissolved, squeeze excess water from gelatine, add to pan, stir to dissolve, then strain through a fine sieve into a clean bowl. Add fromage frais and vanilla seeds and whisk until smooth. Whisk remaining cream until soft peaks form, fold into gelatine mixture and refrigerate until just firm.
  • 02
  • Meanwhile, preheat oven to 200C. Spread rhubarb in a small roasting tray, scatter with sugar and roast until just tender (5-6 minutes). Refrigerate until cool. Combine in a bowl with strawberries and serve spooned over rose geranium and lemon verbena cream, scattered with extra leaves.
Note Fromage frais is available from select delicatessens. If unavailable, use crème fraîche.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2008 Vietti Moscato d’Asti.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool