Rhubarb and woodruff parfait

Ingredients for 4 servings:

• 1 stalk(s) rhubarb
• 3 tbsp water
• 100 g raspberries
• 5 egg yolks
• 150 g sugar
• 100 ml milk
• 5 stalks of woodruff, slightly dried or 6 tbsp woodruff syrup
• 2 sheets of gelatin
• Water, cold for soaking
• 150 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

Peel the rhubarb, cut into cubes, and cook with 2-3 tablespoons of water and 70g of sugar for 5 minutes until soft, then puree and strain. Puree the raspberries, strain and add the resulting juice to the rhubarb. Soak the gelatine in cold water for 10 minutes. Beat 2 egg yolks with 30g of sugar until frothy, mix in the squeezed gelatine, fold in half of the cream, and freeze slightly. This takes 2-3 hours. Then place this mixture on one side of 4 round portion molds (about 6-8cm in diameter). Leave the other side of the molds free. Immediately return the molds to the freezer. Bring the milk and woodruff to a boil and let it steep while still hot for 20 minutes. Beat the remaining 3 egg yolks with the remaining sugar until frothy. Strain the milk, pour it into the egg yolks, and beat at 80°C until rose-like. If you can’t find woodruff stems, use woodruff syrup, which you dilute according to the bottle’s instructions until you have 100 ml of liquid. Then, whisk this syrup with the egg mixture to form a rose. Once one of the liquids has cooled, fold in the other half of the cream, freeze, and pour into the empty halves of the molds. To serve, transfer the molds from the freezer to the refrigerator one hour in advance. Then, place each mold in simmering water for 10 seconds to invert the contents.