Rhubarb sticks
Confitgently the rhubarb cut into sticks in the strawberry juice (500 g) until you obtain perfectly cooked pieces but still crunchy and candied. Book.
Whiskey ice cream
Boil the milk (50 cl) with the sugar (125 g), add the yolks, cook until the topping, add the whiskey, pass through the ice cream maker.
Training
Peel the strawberries, cut into bevels and distribute in a circle, cut the rhubarb sticks on the bias and into pieces two centimeters long and arrange around the strawberries, place a drizzle of very cold strawberry coulis on the whole, add a quenelle of pure malt whiskey ice cream and a thick crème fraîche, sprinkle with diced candied angelica.
A creation of Chef Hubert
