So much is happening right now… or at least that is how I feel. The summer, heat and love are just unstoppable right now, and I am enjoying every second of it. Yesterday we celebrated Jonas birthday. It was an amazing day – so much sun, so many friends and oh that big barbecue dinner. Last weekend I had wonderful visit from Clara and Pau – two catalan journalist following (me) a tasty love story and my way around the town. Soon I will be partly hosting my very first food related event ever – and I’m telling you I am very excited (for more info check out the blogs facebook site). The two next weekends will be filled with the baptisms of Jonas little cousin and next my little cutie pie of a niece Verona – oh how I love that name!!
In about a months time we will be leaving for the phillipines and Shanghai and be away for almost 4 weeks, and before that I will be ending my amazing internship at Arla… wow I can’t actually keep track myself.
Another very important thing happening right now is the we are finding ourself in the middle of the rhubarb and ice cream season – two very important and A-listed foods that we absolutely can not and must not be missing! I have already (luckily) included rhubarbs in a prior post but this time it will be paired with the famous and beloved ice cream.
Since I have always been quite fascinated by the concept of ice cream sandwiches – there’s something absolutely right about pairing ice cream with a crispy element – I chose to make a crunchy and nutrient filled almond biscuit to serve with this homemade and fluffy ice cream.
The ice cream in it self is quite good – sweet, sour, light and fluffy. You can make it in an ice cream maker (It will give a more velvet result) or alternatively just freeze while stirring occasionally. The base is made from whipped cream and sour cream and finally folded with homemade rhubarb compote – simple and divine!
The funny thing about this dessert is that it actually resembles everything that is going on in my life right now! Not only does it represent this amazing season that we are in, it also includes some of my favourite foods, my current preference of simplicity, the bright colours that I wanna wear -and at last but not least it reminds me of pink, pretty clouds – hence the name – and the expression to be floating on air…
Almond & oat biscuits with rhubarb clouds
Serves around 8 for dessert
This dessert could easily be prepared in advance. You can make the biscuits and compote days ahead and then just finished the ice cream before serving.
Almond & oat biscuits
2 tbsp butter/coconut oil – melted (40 g)
50 g honey
1 cup rolled oats, ground (100 g)
1/2 cup almonds, ground (75 g)
½ tsp baking powder
½ vanilla pod, scraped
Pinch of salt
400 g rhubarbs
1/2 cup sugar (100 g)
1 vanilla bean
150 g sour cream
200 ml cream
2 Tbsp powdered sugar or honey
Make the almond biscuits
Preheat oven to 175 °C / 350 °F. In a bowl combine egg, butter and honey. Add the remaining ingredients and mix until you have a firm and slightly sticky dough.
Roll the dough into 8-10 balls and place them on a baking sheet. Use your palm to firmly press the balls into thin cookies, and tuck the edges together making them look nice and round.
Bake the biscuits for 10-12 min until they look slightly golden – remove and set a side to cool.
Make the rhubarb clouds
Start by making a rhubarb compote. Now the oven should be at 150 °C / 300 °F. Wash the rhubarbs and slice them into smaller pieces and place in a baking pan. Combine the 1/2 cup of sugar with vanilla beans and mix with the rhubarbs. Bake in the oven for 20-25 min. Remove and use a fork to mash the rhubarbs a bit – set a side to cool.
When the compote has cooled completely you make the finished rhubarb ice cream. Whisk the cream into fluffy whipped cream, combine with powdered sugar, sour cream and gently fold the rhubarb compote into the mixture. Add to your ice cream maker and let it work for about 15-25 min until you have a texture resembling soft ice-cream.
If you don’t have an ice cream maker just pour the ice cream mixture into a bowl that can handle frost, place in the freezer and stir every 20 min until you have a soft texture as desired.
Serve the dessert straight away – place a biscuit on a plate and top with a big dollop of rhubarb ice cream. Enjoy!