Alpine rose honey parfait
Recipe by Hansjörg Haag (Tiroler Edle)
Ingredients:
180g egg yolk
40g egg white
100g honey
500g cream
Procedure
Beat yolk, egg white, honey warm-cold, fold in whipped cream and fill into molds.
Strawberry rhubarb jelly
Ingredients:
800g white wine
50g wheat starch
300g finely chopped strawberries
100g sugar
100g honey
1 small bulb ginger
Procedure:
Caramelize sugar and honey and deglaze with white wine. Then boil the rhubarb until soft, strain everything and thicken with wheat starch. Fold in rhubarb and finely chopped strawberries. Rub freshly grated ginger into the mixture.