Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rhubarb compote
Cocktail
To serve
How it's done
Rhubarb compote
Bring the rhubarb, water and sugar to the boil in a small pan. Reduce the heat, simmer for approx. 5 mins. Puree the compote and leave to cool.
Cocktail
Place the Baileys, yoghurt, strawberries and ice cubes in a blender, blend until smooth, transfer to a coupe glass.
To serve
Arrange the strawberry slices around the edge of the glass, spoon approx. one third of the rhubarb compote on top of the cocktail.
Note: | The cocktails can also be measured using a tablespoon or teaspoon. 1½ cl is equivalent to 1 tbsp and ½ cl is equivalent to 1 tsp. |
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Tip: | Decorate the cocktail with a pinch of pepper and 1 tsp of Fine Food Balsamic Cream with Raspberries. |
Shelf life: | Cover the remainder of the rhubarb compote and keep in the fridge for approx. 3 days. |
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