knob of butter
55 g (2 oz) macadamia nuts, crushed
100 ml (3 1/2 fl oz) double cream
100 g (3 1/2 oz) mascarpone cheese
100 g (3 1/2 oz) rhubarb, cooked in a saucepan with a small amount of water and sugar to taste
icing sugar, to dust
55 g (2 oz) macadamia nuts, crushed
100 ml (3 1/2 fl oz) double cream
100 g (3 1/2 oz) mascarpone cheese
100 g (3 1/2 oz) rhubarb, cooked in a saucepan with a small amount of water and sugar to taste
icing sugar, to dust
method
1. Gently melt the butter in a pan and stir in the nuts.
2. Spoon half the nut mixture into the base of a serving glass.
3. Whip the cream in a bowl until it holds its shape. Fold in the mascarpone.
4. Spoon half this cream mixture into the glass. Top with the remaining nut mixture, then spoon the rhubarb on top. Spoon the remaining cream on top and smooth off the top.
5. Dust generously with icing sugar and carefully glaze using a blow-torch until golden brown.
6. Serve.
2. Spoon half the nut mixture into the base of a serving glass.
3. Whip the cream in a bowl until it holds its shape. Fold in the mascarpone.
4. Spoon half this cream mixture into the glass. Top with the remaining nut mixture, then spoon the rhubarb on top. Spoon the remaining cream on top and smooth off the top.
5. Dust generously with icing sugar and carefully glaze using a blow-torch until golden brown.
6. Serve.
serving amount
serves 1
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