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Dutch Baby with White Chocolate Thyme Cream & Strawberry Rhubarb Compote

0:00 INTRO
0:08 WHITE CHOCOLATE CREAM
1:36 STRAWBERRY RHUBARB COMPOTE
2:26 DUTCH BABY BATTER
3:22 Baking

WHITE CHOCOLATE THYME CREAM:
– ½ sheet gelatin
– 125 g heavy cream (4.4 oz / ½ cup)
– ½ tsp vanilla paste
– 2-3 thyme sprigs
– 50 g white chocolate (1.75 oz / about ¼ cup chopped)
– 50 g mascarpone (1.75 oz / about 3 tbsp)

Soak gelatin in cold water.
Heat cream with thyme and vanilla just below boiling. Remove from heat.
Squeeze gelatin and dissolve in hot cream.
Remove thyme. Blend hot cream with white chocolate and mascarpone until smooth.
Cover and chill 6 hours or overnight.

STRAWBERRY RHUBARB COMPOTE:
– 140 g strawberries, chopped (5 oz / about 1 cup)
– 90 g rhubarb, sliced (3 oz / about 1 cup)
– 125 g water (4.4 oz / ½ cup)
– 75 g sugar (2.6 oz / ⅓ cup)
– Lemon zest, to taste
– Splash of lemon juice

Bring water, sugar, and zest to a boil.
Add fruit, simmer briefly.
Add lemon juice, bring back to a boil, remove from heat. Cool.

DUTCH BABY BATTER:
– 2 eggs
– 3 g salt (½ tsp)
– 190 g milk total, divided (6.7 oz / ¾ cup + 1 tbsp)
– 105 g flour (3.7 oz / ¾ cup)
– Lemon zest
– Thyme sprigs
– 10 g butter for pan (0.35 oz / 2 tsp)

Preheat oven to 205°C / 400°F with a cast iron pan inside.
Whisk eggs, salt, and half the milk.
Add flour, mix smooth.
Add remaining milk, zest, thyme. Rest batter.
Melt butter in hot pan, pour batter in immediately.
Bake ~20 minutes until puffed and golden.
Serve hot with whipped cream, strawberry rhubarb compote, and almond crunch.

Full crunch recipe:
   • Homemade Easy Almond Crunch Topping for De...  

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