John Myers
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Rhubarb Cream Cheese – Heart for Mother’s Day!
The perfect rhubarb cream cheese – heart for mother’s day! recipe with a picture and simple step-by-step instructions.
Biscuit :
- 2 Pc. Eggs
- 2 tablespoon Water cold
- 75 g Sugar
- 1 Knife point Vanilla pulp
- 60 g Flour
- 40 g Mondamine powder
- 1 teaspoon Baking powder
Rhubarb fresh from my garden!
- 680 g Fresh rhubarb
- 3 tablespoon Sugar
- 3 tablespoon Riesling dry
Cream:
- 150 g Cream cheese double cream setting
- 100 g Quark lean
- 1 cups Sour cream
- 6 leaf Gelatin
Decorate:
- 200 g Whipped cream
- 25 g Freshly chopped pistachios
Rhubarb:
- Twist out the rhubarb, cut off the leaves and ends or buy something like that.
- Cut into cubes and sugar, leave to stand for 30 minutes. Add the Riesling, bring to the boil briefly, allow to cool. about 1 hour
Heart . Oven:
- Butter the shape, preheat the oven to 200 ° C.
Biscuit :
- Stir the sponge cake, think already described many times. Pour into the tin, bake for 12 minutes. Let it cool.
Cream:
- Mix all ingredients together, fold in the rhubarb.
Gelatin:
- As always, soak for 10 minutes in clear water, allow to swell. Dissolve, adjust, mix with the cream.
Heart :
- It is best to place in the mold, close the ring, pour in the cream. Cool for 2-3 hours.
Extra tip:
- At the moment there is rhubarb in abundance. Be smart and freeze the precooked rhubarb so you can have something in winter too.
Complete :
- Cream with 1 tablespoon. Mix grated pistachios, pour into a piping bag, sprinkle tuffs, decorate with pistachios. use a 16 mm star nozzle!
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