Panna Cotta Made from Tahiti Vanilla with Fresh, Marinated Strawberries and Rhubarb Rice

For the panna cotta:

1. Bring the cream with the sugar, the vanilla pods and the vanilla pulp to the boil, reduce to 750 ml, allow to cool, reheat and pass through a pointed sieve, pressing the mixture vigorously. Add the squeezed gelatine, stir in, let everything cool and fill into suitable molds. Chill well in the refrigerator for 10 hours.

For the rhubarb rice:

1. Mix the sugar with the egg yolks in a whipping kettle until frothy. In the meantime, bring the cream to the boil, pour boiling hot onto the egg yolk mixture while stirring vigorously and peel off over the water bath to the rose at 72 ° C-82 ° C.
2. Add the cold rhubarb puree, season to taste with the Grand Marnier and Grenadine, strain everything through a sieve and freeze in the ice cream maker.

For the marinated strawberries:

1. Clean the strawberries with the green blossoms under running cold water, dry them well with a little Grand Marnier, marinate with a little lemon juice and the icing sugar for 15 minutes
2. To serve, arrange the rhubarb rice on the left and the panna cotta on the right on oblong plates. Place the strawberries in between and garnish with mint leaves. Mango sauce is suitable for decoration.