Vanilla Parfait with Raspberry and Rhubarb Compote
- For the parfait
- 1 Vanilla bean
- 120 milliliters milk
- 3 egg yolks
- 100 grams sugar
- 1 tablespoon raspberry Brandy
- 200 milliliters Whipped cream (at least 30% fat content)
- For the rhubarb compote
- 2 stalks Rhubarb
- 2 tablespoons sugar
- 4 tablespoons dry white wine
- ½ teaspoon cornstarch
For the parfait, slit vanilla pod and place in pot with milk and boil. Whip egg yolks with the sugar and raspberry brandy over a hot, not boiling, water bath until frothy and slowly stir in hot milk until creamy. Remove from heat and beat until cold. Remove vanilla pod and beat heavy cream. Gently fold into mixture. Pour into a plastic wrap lined baking dish, cover with foil and freeze for at least 3 hours. For the rhubarb compote, rinse rhubarb and cut into 3 cm (approximately 1 inch) pieces. Put in a pot with sugar and white wine. Bring to a boil over medium heat and cook for about 5 minutes.
Mix cornstarch with a little cold water and add to rhubarb juice. Boil again to thicken, remove from heat and cool. For the raspberry sauce, clean raspberries and puree 2/3 of them with powdered sugar and lemon juice. Remove parfait dish, remove foil and cut into cubes. Place in small serving bowls with raspberry sauce. Sprinkle with the remaining raspberries and powdered sugar. Serve with rhubarb compote in a separate bowl garnished with dried rhubarb if desired.