John Myers
Dessert: Rhubarb Buttermilk Dessert
The perfect dessert: rhubarb buttermilk dessert recipe with a picture and simple step-by-step instructions.
- 12 piece Ladyfingers
- 150 g Dark couverture
- 250 ml Buttermilk
- 75 ml Cream 30% fat
- 3 tablespoon Rhubarb compote, homemade
- 3 tablespoon Sugar
- 3 sheet Gelatin white
- 4 teaspoon Strawberry and rhubarb jam – gift from my mom
- 4 leaves Lemon balm or mint
- Chocolate shavings
- Grate the sponge fingers or use the rolling pin to make fine crumbs.
- Let the couverture melt carefully in a water bath and mix the biscuit crumbs well with it.
- Place four dessert rings (8 cm in diameter) on a board with foil or baking paper and distribute the crumbs evenly in them and press firmly. Refrigerate.
- Let the gelatine soak in a little cold water, squeeze out and dissolve over low heat.
- Mix the buttermilk, cream, sugar and rhubarb compote and add two tablespoons to the liquid gelatine and mix. Now add this to the buttermilk again.
- Spread the cream on the crumbs and let it set in the refrigerator.
- To serve, remove the cake from the dessert rings with a sharp knife, garnish with chocolate shavings, a dollop of jam and green leaves.
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