If you’ve been following our gradual reveal of the menu–created by Palette Catering–for the garden party in our March issue, then you’re ready for dessert! For the grand finale, our chefs chose a Rhubarb Pie with Vanilla Bean Cream. Have a look (and prepare to crave sweets!):
This pie happens to be a specialty of Palette Catering, and the recipe is top secret (order one today and relish the effortlessness!), but they have generously shared their recipe for the Vanilla Bean Cream. Here’s how you can “whip it up” at home:
Vanilla Bean Cream
1 cup heavy cream
2 Tablespoons powdered sugar
1 vanilla bean
Place cream and sugar in a chilled mixing bowl. Cut the vanilla bean in half, lengthwise. Scrape the halves with the tip of a paring knife to release the seeds. Add the seeds to the cream and sugar. Whip until soft peaks form.
And if you missed out on the other great recipes from this patio dinner party, discover them at the following links: Seasonal Salad with Champagne Vinaigrette and Bacon Lardons (from the issue); Mixed Grilled Vegetables; Lamb Chops with Marinade, Curried Carrots, and Parsley Pesto