Strawberry Pudding with Rhubarb
- For Sparkling Strawberries
- 6 sheets
- 500 grams
Strawberries (fresh or frozen)
- 100 grams
- 50 milliliters
White wine (to taste)
- 250 milliliters
- For Compote
- 400 grams
- ¼ liter
- 100 grams
- For Garnishing
Sugar (as needed)
Siak gelatine sheets in cold water.
Mix strawberries with sugar until all sugar has dissolved. Strain pulp through a sieve.
Add white wine, grated lemon peel and lemon juice to strawberry puree and stir.
Cook gelatin, until completely dissolved, on low heat while stirring. Add approximately 2-3 tablespoons of fruit mixture into gelatin, stir. Gradually add the rest, mixing well, and chill.
Meanwhile, beat cream until stiff. Combine strawberry puree and cream, place in ramekins. Refrigerate.
Rinse and dry rhubarb, cut diagonally into cubes.
Bring rhubarb with water, vanilla bean, lemon zest and juice to a boil. Boil for a short time, set aside and cool. Still warm compote should taste sweet.
For garnishing, cut lemon into slices, dip rims into sugar.
To serve, dip ramekins briefly into hot water and invert pudding onto plates. Serve accompanied by rhubarb compote and garnished with lemon slices.