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Ingredientes
- Poached rhubarb and figs:
- 400g rhubarb
- 6 figs, cut in half with stems removed
- 25og demerara sugar
- 500ml water
- 1 vanilla pod, split lengthwise and seeds scraped
- 1 cinnamon stick
- Chestnut Ginger Cream:
- 100ml crème fraîche
- 50g chestnuts, ground
- 1 tablespoon demerara sugar
- 10g fresh ginger, finely grated
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1295g | |
| Calories 887 | |
| Calories from Fat 189 | 21% |
| Total Fat 22.59g | 28% |
| Saturated Fat 19.82g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 86mg | 4% |
| Potassium 1978mg | 57% |
| Total Carbs 174.38g | 47% |
| Dietary Fiber 14.4g | 48% |
| Sugars 129.52g | 86% |
| Protein 7.39g | 12% |
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