Strawberries and rhubarb with ¨Petrus Dubbel Bruin" in lemon sorbet, with fried chervil.

Serves 4 People.

What You Need:

• ½ pound strawberries
• 2 stems rhubarb
• 1 Tbsp honey
• 1 bottle Petrus Dubbel Bruin
• lemon sorbet
• 4 stems of chervil
• 3.3 oz milk
• flour

Preparation:

• Dip the chervil in the milk, and then into the flour, making sure to coat it well. Then fry the
• chervil in the deep fryer until brown.Set to cool.
• Cut strawberries in 4 and the rhubarb in short pieces.
• In a hot frying pan with olive oil, caramelize
• the honey. Fry the
• fruit (strawberries & rhubarb) until soft. Extinguish with 2 Tbsp of the Petrus
• Dubbel Bruin. Let it foam, and pour through sieve.
• Let the sauce boil again, and arrange the fruit in a 4-inch circle on each plate
• and pour the sauce around the fruit. A scoop of lemon sorbet is set in the
• middle. Decorate with the stem of chervil.
• Although a summer dish, flashes of a winter landscape appear in people’s
• minds. The Petrus integrates in a very delicious way with the rhubarb and the strawberries.
• The Lemon sorbet is a fresh breeze in the mouth.