John Myers
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Tonka Cream with Grape and Rhubarb Compote
The perfect tonka cream with grape and rhubarb compote recipe with a picture and simple step-by-step instructions.
For the compote:
- 1 kg Rhubarb
- 500 ml Grape juice
- 1 packet Vanilla pudding
- 3 tbsp Sugar
For the tonka cream:
- 500 ml Whipped cream
- 500 g Quark lean
- 4 Grated tonka beans
- 4 Gelatin sheet
- 400 g White couverture
- Ladyfingers
- Raspberries
- Chocolate sauce
- Peel the rhubarb and cut into 1-2 cm pieces. Pour some grape juice into an extra container. Bring the rest of the grape juice to the boil and add the rhubarb pieces. Cook the rhubarb so that it becomes a kind of pulp. Now add the vanilla pudding powder in the extra vessel with the grape juice and mix with the sugar. Add the mixture to the boiling grape-rhubarb and stir well with a whisk. Turn off the stove and stir occasionally.
- Place two to three tablespoons of the grape-rhubarb compote on the bottom of the desert glasses and chill. Leave the rest of the compote in the pot.
- Whip the cream in a bowl and put in a cool place. Soak the gelatin in water. Carefully liquefy the white couverture (preferably over a water bath). Now mix the quark, tonka bean, white couverture and whipped cream with a whisk. Then squeeze out the gelatine, pour it into a cup and carefully liquefy it in a water bath.
- Add some cream to the warm gelatine and stir. Now stir in the whole thing quickly in the large bowl. Then add three to four tablespoons of the cream to the jars, cover with cling film and refrigerate for 9-24 hours.
- Before serving, reheat the compote in the pot and add two to three tablespoons to the cream in the glass. Halve a sponge finger on top of the cream and decorate. Place chocolate sauce and raspberries on the plate for decoration.
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