Cream with Strawberries

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Cream with Strawberries
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation

Ingredients

for
4
For the cream
200 grams Strawberries
5 sheets gelatin
2 tablespoons almonds
250 milliliters milk
200 grams Whipped cream
Limes (zested)
For the rhubarb
750 grams Rhubarb
200 grams sugar
3 tablespoons Strawberry syrup
1 packet Vanilla sugar
In addition
1 egg white
50 grams powdered sugar
1 packet Vanilla sugar
50 grams Pastry flour
½ teaspoon cocoa powder
Pistachio
How healthy are the main ingredients?
RhubarbStrawberryWhipped creamsugaralmondLime

Preparation steps

1.

For the cream: soak gelatine in cold water.

2.

Rinse and clean strawberries, cut into cubes. Place dripping wet gelatine into a small saucepan and dissolve on low heat. Add milk and almonds and fold in whipped cream. Add strawberries and lime zest. Place cream into serving ramekins and refrigerate for about 3 hours.

3.

For the rhubarb: rinse and peel rhubarb, cut into pieces. Combine with sugar and strawberry syrup in a pan, caramelize lightly, stirring, for about 5 minutes. Remove half of rhubarb and set aside. Puree the rest with vanilla sugar.

4.

Beat egg white, gradually add powdered sugar, vanilla sugar, flour and cocoa. Place into a piping bag with a small tip. Pipe onto a lined with parchment paper baking sheet in a zigzag pattern, bake in preheated oven at 200°C (approximately 400°F) for about 4 minutes. Place rhubarb compote and rhubarb pieces onto 4 plates. Invert cream onto rhubarb. Garnish with broken biscuit and chopped pistachios. Serve.