Vanilla curd balls with rhubarb sauce

Ingredients for 4 servings:

• 4 stalk(s) rhubarb, thick
• 125 ml white wine
• 5 tbsp sugar
• 100 g crème fraîche
• 1 egg(s)
• 1 vanilla pod(s)
• 250 g low-fat curd cheese
• 3 sheets of white gelatin
• 1 tbsp cornflakes

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 minutes; Total time approx. 12 hours 28 minutes

Can be prepared well.

Peel the rhubarb and cut into fairly large pieces. Place it in a saucepan, add the white wine and 3 tablespoons of sugar, and simmer for about eight minutes. Set aside 12 rhubarb pieces and puree the rest. Let the sauce cool in the refrigerator. Whip the crème fraîche with a hand mixer like heavy cream. Separate the egg and beat the egg white with the remaining sugar until stiff peaks form. Add the egg yolks, quark, and beaten egg whites to the crème fraîche. Halve the vanilla pod, scrape out the seeds, and add to the crème fraîche. Mix everything well. Dissolve the gelatine according to the instructions and stir into the vanilla cream. Let the cream set in the refrigerator overnight. To serve, divide the rhubarb sauce between bowls or plates. Use an ice cream scoop to scoop out balls of cream and place them on top of the sauce. Decorate with the reserved rhubarb pieces and cornflakes.