Photo: Ernest Porzi
Rhubarb and rose fool with crystallised rose petals and toasted almonds
13 ingredients
30 min + 30 min
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
311
Calories
8g
Protein
23g
Fat
18g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200ml/7fl oz water
- 5 tbsp caster sugar
- ½ lemon
- 3 stems rhubarb
- 1 tbsp cornflour
- 1 tsp unsalted butter
- 2 vanilla pods
- 2 free-range egg yolks
- 2 free-range egg whites
- 150ml/5fl oz double cream
- 2 drops rosewater
- crystallised rose petals (optional)
- handful flaked toasted almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes