- 6 sheets
- 1 ¼ pints
Rhubarb juice (or cranberry juice)
- 4 ounces
- 7 ounces
- 14 ounces
- ½ cup
- 1 tablespoon
- Lemon balm (to taste)
Soak 5 sheets of gelatin in a bowl of cold water until softened, about 10 minutes. Meanwhile, combine 500 ml (approximately 2 cups) of rhubarb juice with 75 g (approximately 5 tablespoons) of sugar in a saucepan and bring to a boil.
Remove saucepan from heat. Add the gelatin and stir to dissolve into the hot liquid. Let cool to room temperature.
Soak the remaining sheet of gelatin in cold water for 10 minutes.
Rinse the rhubarb, pat dry and cut into 1 cm (approximately 1/2 inch) slices.
Bring the remaining rhubarb juice and sugar to a boil in another pot. Add the rhubarb and cook over medium heat, stirring frequently, until tender, 7-8 minutes.
Remove pan from heat. Add the remaining softened gelatin and stir to dissolve into hot rhubarb mixture. Divide mixture among 4 glasses (about 300 ml each) (6-8 ounces each) and allow to cool completely. Rinse and hull the strawberries, pat dry, cut into quarters and divide among glasses.
Place glasses in the refrigerator until gelatin is starting to set, about 30 minutes. Pour the cooled rhubarb juice over the strawberries. Return glasses to the refrigerator until gelatin is completely set, about 4 hours.
Just before serving, halve the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Combine vanilla seeds and milk in a small saucepan and heat to about 140°F. Remove from heat. Add honey and beat until foamy with a whisk or milk frother. Top gelatins with the foam, garnish with lemon balm and serve.