Ingredients FOR COOKIES
- 130 g 4 egg whites
- 100 g caster sugar
- 95 g clarified butter or 120 g of butter
- 45 g 00 flour
- 35 g pistachio flour
Ingredients FOR THE SORBET AND TO COMPLETE
FOR THE COOKIES
mix egg whites with granulated sugar, mixing until completely dissolved and the mixture will not have a white color. Incorporate the pistachio flour and 00 flour, with movements from the bottom upwards; Finally, add the clarified butter, melted but not boiling. Mix well, cover the mixture with a food contact film and put it in the fridge for at least 1 hour.
transfer it then in a pastry bag. Butter 12-14 rectangular biscuit molds and distribute about 35 g of mixture in each mold. Bake at 170 ° C for 15-17 minutes.
FOR THE SORBET AND TO COMPLETE
Cut chopped rhubarb, whisk and mix with 200 g of water, granulated sugar and ½ lemon juice. Filter everything, then pour the mixture into the ice cream machine or in a large and low bowl in the freezer, turning the sorbet every 30 minutes for 3 hours.
Whip cream with 1 tablespoon of icing sugar and ½ vanilla beans seeds.
distributed in the cups sorbet and cream and served with pistachio biscuits.
Preserved and regenerated: soft biscuits, in France they call them financier, last in the cool for 4 days, tightly closed in a box. You can also freeze them (they keep well for a couple of weeks). Thaw them at room temperature and, if desired, regenerate them in the oven for 1-2 minutes at 180 ° C. The homemade sorbet remains good in the freezer for 3-4 days, well sealed; then it begins to change texture and aroma.
HOW THE CLARIFIED BUTTER IS MADE
1-2. Melt the butter in a water bath until the aqueous part is separated from the fat part (which will remain on the surface, because it is lighter than water).
3-4. Leave to cool to room temperature and then remove the casein that will have surfaced on the surface. Then put the butter in the refrigerator and let it solidify. At the end, recover the pure fat or clarified butter.
