John Myers
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White Mocha Cream with Rhubarb Sauce
The perfect white mocha cream with rhubarb sauce recipe with a picture and simple step-by-step instructions.
Mocha cream
- 500 ml Whipped cream
- 20 g Espresso beans
- 250 g Quark
- 100 g White couverture
- 2 cl Coffee Liqueur
- 1 pinch Sugar brown
Rhubarb butter
- 600 g Rhubarb
- 1 packet Vanilla sugar
- 150 g Sugar
- 10 tbsp Water
- 4 piece Protein
- 15 piece Strawberries
- 1 piece Dark chocolate couverture
Mocha cream
- Roast the espresso beans in the oven at approx. 150 ° C for 5 minutes. Then add it to the cream and let it steep in the refrigerator for at least 1 hour (better overnight). Then remove the beans and whip the cream until stiff. Melt the white couverture in a water bath and stir together with the quark cream and coffee liqueur. Fold in the whipped cream. Pour the mixture into small cappuccino cups or bowls, sprinkle with brown sugar and put in the refrigerator for at least 6 hours.
Rhubarb butter
- Peel the rhubarb and cut into small pieces. Cook together with the sugar, vanilla sugar and water in a saucepan until soft. Then puree and refrigerate. Mix the four egg whites with a little sugar to make egg snow. Pull under the cold rhubarb mixture.
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