John Myers
Contents
show
Rhubarb Dream
The perfect rhubarb dream recipe with a picture and simple step-by-step instructions.
For the jelly:
- 300 g Rhubarb
- 100 g Sugar
- 300 ml Rhubarb fruit nectar
- 1 Pc. Lemon
- 6 Pc. Gelatin red
For the mousse:
- 400 g Rhubarb
- 120 g Sugar
- 150 ml Rhubarb fruit nectar
- 2 Pc. Vanilla pods (pulp only)
- 4 Pc. Gelatin red
- 200 g White couverture
- 4 Pc. Egg yolk
- 150 g Cream yogurt
- 200 ml Whipped cream
Decoration:
- Almonds
- Mint leaves
- Use either frozen rhubarb or fresh rhubarb for the recipe, depending on the season. To make the jelly, clean and wash fresh rhubarb and cut into small pieces. Soak gelatin in cold water for 5 minutes. Bring the rhubarb to the boil with sugar and nectar until it is soft, puree everything in the mixer and finally stir the gelatine into the hot puree. Now pour this into the glasses and let them harden in the refrigerator at an angle for about 2 hours. (Tip: place the glasses in an egg carton to achieve the inclined position)
- Cut the rhubarb into small pieces again for the mousse. Now melt 80 g sugar in a pan, deglaze with nectar, add rhubarb and vanilla and let it boil. Then puree everything.
- Chop the couverture and melt it over a water bath. Meanwhile, beat the egg yolks with 40 g sugar and 70 ml nectar over a hot water bath until a creamy mass forms. Meanwhile, the gelatin can be soaked. This must now be stirred into the hot puree. Now stir the puree, yoghurt and couverture into the creamy mass of egg yolk and stir everything in a cold water bath until it starts to gel slightly. Finally, whip the cream until stiff and fold into the mixture. Spread everything on the glasses and let set in the refrigerator for 5 hours.
- To serve, roast the almonds in a pan, let them cool and add the mint to the finished dessert.
Facebook Comments