Can I make the parfait in advance?

Name: Rhubarb and apple parfait, oatmeal crumble
Cook time: 1 min
Total time: 1 min
Yield: 6P
Ingredients: Compote; 4 thick stalks of rhubarb; 100 ml water; 2 Jonagold apples; 1 vanilla pod; 3 tbsp honey; 1 tsp cinnamon; 1 tsp grated ginger; Crumble; 100 g oatmeal; 5 soaked Medjool dates; 1 tbsp peanut butter; 50 g hazelnuts; 50 g pumpkin seeds; pinch of salt; Fluffy ricotta cream; 1 jar of ricotta; 1 tbsp honey; 300 ml heavy cream

Yes, you can make the parfait a day in advance and store it in the freezer.

Rhubarb and apple parfait, oatmeal crumble

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Ingredients

What do you need?

Quantity: 6P

Compote
4 thick stalks of rhubarb
100 ml water
2 Jonagold apples
1 vanilla pod
3 tbsp honey
1 tsp cinnamon
1 tsp grated ginger

Crumble
100 g oatmeal
5 soaked Medjool dates
1 tbsp peanut butter
50 g hazelnuts
50 g pumpkin seeds
pinch of salt

Fluffy ricotta cream
1 jar of ricotta
1 tbsp honey
300 ml heavy cream

Compote
4 thick stalks of rhubarb
100 ml water
2 Jonagold apples
1 vanilla pod
3 tbsp honey
1 tsp cinnamon
1 tsp grated ginger

Crumble
100 g oatmeal
5 soaked Medjool dates
1 tbsp peanut butter
50 g hazelnuts
50 g pumpkin seeds
pinch of salt

Fluffy ricotta cream
1 jar of ricotta
1 tbsp honey
300 ml heavy cream

Preparation method

How do you make this?

Compote Wash the rhubarb and apples, remove the core and cut everything into pieces.

Combine with the rest of the ingredients in a pot and let simmer for 20 minutes with the lid on.

If the compote is still too runny, let it simmer further until all the moisture has evaporated, then let it cool.

Crumble Put the dates, oatmeal, peanut butter, and salt in a food processor and blend until all the ingredients are combined.

Spread out on a baking sheet lined with parchment paper and mix in the pumpkin seeds and coarsely chopped hazelnuts, spread over the baking sheet and let brown nicely for 15 minutes in a preheated oven at 150°C.

Let cool.

Ricotta cream Whip the ricotta with the honey until smooth.

Whip the heavy cream until peaks form.

Mix together.

Fill the jars with a layer of compote, then the light cream, and refrigerate covered for 30 minutes.

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