Rhubarb & Tarragon Destructured Pie with White Chocolate Espuma

On dine chez Nanou
Rhubarb & Tarragon Destructured Pie with White Chocolate


Finding the best dessert to please your palate can be difficult. If you are looking for something sweet and savory, then try this recipe for Rhubarb and Tarragon Deconstructed Pie with White Chocolate Espuma. It combines the decadence of rhubarb and tarragon with white chocolate and cream. Be sure to pick up these ingredients the next time you go shopping so you can make this dessert for your friends and family.


1 bunch rhubarb
1/2 bunch tarragon
powdered sugar
1/2 lemon
40 grams salted butter (semi-)
20 grams powdered sugar
55 grams flour
1 gram baking powder
10 grams potato starch
110 grams white chocolate
125 whole milk
5 grams sugar
100 grams cream (liquid)


1For the shortbread, mix all ingredients by hand to get a rather crumbly dough with big lumps. Spread these crumbs on a parchment lined baking sheet and bake for 15-20 minutes at 150°C (300°F).
2Prepare the espuma by melting white chocolate in water-bath. Mix milk and sugar, pour it over the chocolate. Whisk to obtain a smooth mixture. Add the liquid cream. Mix and let cool for 3 hours. Pour into a siphon, add 2 gas cartridges. Put in a cool place until serving.
3Assemble the dessert by starting with a generous layer of sauce in the bowls, top with the shortbread crumbs and finish with the white chocolate espuma. Assemble right before you are ready to serve, so the shortbread does not become soggy.
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