Shortcake with rhubarb and raspberries, and a scoop of Italian gellato
A simple recipe for making shortbread dessert with raspberries and rhubarb.
Photo source: Personal archive of chef Alexander Grishko of the "Seasons" restaurant
In an exclusive interview with INC-News.ru, chef Alexander Grishko of the Seasons restaurant, working on the territory of the Sunrise village Park Hotel, spoke about his favorite dessert, which combines rhubarb and raspberries.
Shortcake with rhubarb and raspberries, and a scoop of Italian gellato
Кухня: European, десерт, калории: 453, время приготовления: 00:40
Ингредиенты
rhubarb - 200 gr.
butter - 200 gr.
flour - 400 gr.
raspberries - 100 gr.
sugar and salt to taste
Рецепт
The rhubarb needs to be peeled from its hard skin and simmered in a frying pan with butter and sugar.
For shortcrust pastry we need flour and butter in a ratio of 2 to 1; for a piquant taste I add a pinch of Himalayan salt to it.
Grease the mold with butter and lay out a layer of dough, then lay out rhubarb and fresh raspberries, and then cover with another layer of dough.
Now put our pie in the oven for 30 minutes, preheated to 180 degrees.
When the pie is ready, let it cool slightly and serve with a scoop of gellato.
