Strawberries and rhubarb with ¨Petrus Dubbel Bruin" in lemon sorbet, with fried chervil.Strawberries and rhubarb with ¨Petrus Dubbel Bruin" in lemon sorbet, with fried chervil.

Serves 4 People.

What You Need:

Preparation:

  • Dip the chervil in the milk, and then into the flour, making sure to coat it well. Then fry the
  • chervil in the deep fryer until brown.Set to cool.
  • Cut strawberries in 4 and the rhubarb in short pieces.
  • In a hot frying pan with olive oil, caramelize
  • the honey. Fry the
  • fruit (strawberries & rhubarb) until soft. Extinguish with 2 Tbsp of the Petrus
  • Dubbel Bruin. Let it foam, and pour through sieve.
  • Let the sauce boil again, and arrange the fruit in a 4-inch circle on each plate
  • and pour the sauce around the fruit. A scoop of lemon sorbet is set in the
  • middle. Decorate with the stem of chervil.
  • Although a summer dish, flashes of a winter landscape appear in people’s
  • minds. The Petrus integrates in a very delicious way with the rhubarb and the strawberries.
  • The Lemon sorbet is a fresh breeze in the mouth.