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🍰 Fruity Strawberry-Rhubarb Jelly with Vanilla Foam

172 kcal · 30 min · 4 servings

Fruity Strawberry-Rhubarb Jelly with Vanilla Foam Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place 5 sheets of gelatin in a bowl of cold water and let them soften for 10 minutes.
  2. 2. Pour 500 ml of rhubarb juice and 75 g of coconut blossom sugar into a pot.
  3. 3. Bring the mixture in the pot to a boil.
  4. 4. Remove the pot from the heat.
  5. 5. Squeeze the soaked gelatin sheets well to remove excess water.
  6. 6. Add the gelatin to the hot liquid.
  7. 7. Stir until the gelatin has completely dissolved.
  8. 8. Let the liquid cool down at room temperature.
  9. 9. Place the remaining sheet of gelatin in cold water to soften.
  10. 10. Thoroughly wash the rhubarb.
  11. 11. Remove the tough ends and leaves from the rhubarb.
  12. 12. Cut the rhubarb into pieces about 1 cm wide.
  13. 13. Pour the remaining rhubarb juice and coconut blossom sugar into a second pot.
  14. 14. Bring the mixture in this pot to a boil.
  15. 15. Add the prepared rhubarb pieces to the pot.
  16. 16. Cook the rhubarb over medium heat.
  17. 17. Stir frequently while doing so.
  18. 18. Cook the rhubarb for about 7 to 8 minutes until it is soft.
  19. 19. Remove the pot from the heat.
  20. 20. Squeeze the soaked gelatin sheet.
  21. 21. Add the gelatin to the hot rhubarb compote.
  22. 22. Stir until the gelatin has dissolved.
  23. 23. Fill the mixture into 4 glasses with a capacity of 300 ml each.
  24. 24. Let the glasses cool down.
  25. 25. Wash the strawberries.
  26. 26. Remove the green stems and leaves from the strawberries.
  27. 27. Cut the strawberries into quarters.
  28. 28. Distribute the strawberry pieces over the cooled compote in the glasses.
  29. 29. Place the glasses in the refrigerator for 30 minutes.
  30. 30. Pour the cooled rhubarb juice over the strawberries.
  31. 31. Place the glasses back in the refrigerator.
  32. 32. Let the juice stand for about 4 hours until it has completely set.
  33. 33. Split the vanilla pod lengthwise.
  34. 34. Scrape the pulp out of the vanilla pod.
  35. 35. Heat the milk together with the vanilla pulp to about 60 degrees.
  36. 36. Remove the milk from the heat.
  37. 37. Sweeten the milk with honey.
  38. 38. Whip the milk into a foam using a milk frother or whisk.
  39. 39. Distribute the vanilla foam over the dessert.
  40. 40. Garnish the dessert with lemon balm as desired.

Nutrition per serving