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🍰 Icy Rhubarb Layer Delight

385 kcal · 30 min · 4 servings

Ingredients

• 125 g Sugar
• 100 ml Water
• 400 g Rhubarb (washed, peeled and cut into cubes)
• 250 Crème fraîche
• 2 tbsp Sugar
• 1 packet Vanilla sugar
• 20 ml Kirsch
• 100 g Whipping cream
• Lemon balm
• Icing sugar

Instructions

1. 1. Mix sugar with a little water in a pot.
2. 2. Bring the mixture to a boil.
3. 3. Add the rhubarb.
4. 4. Cook the rhubarb for a few minutes until it is soft.
5. 5. Let the rhubarb mixture cool down completely.
6. 6. Mix crème fraîche with two tablespoons of sugar.
7. 7. Add vanilla sugar to the crème fraîche.
8. 8. Add kirsch (cherry brandy).
9. 9. Stir in half of the cooled rhubarb mixture into the crème fraîche mixture.
10. 10. Whip cream until stiff.
11. 11. Gently fold the whipped cream into the rhubarb cream.
12. 12. Line a mold with plastic wrap.
13. 13. Fill the cream into the lined mold.
14. 14. Place the mold in the freezer.
15. 15. Freeze the parfait for at least six hours.
16. 16. Remove the parfait from the mold for serving.
17. 17. Slice the parfait.
18. 18. Garnish the slices with the remaining rhubarb.
19. 19. Decorate the dish with lemon balm.
20. 20. Dust the parfait with powdered sugar.

Nutrition per serving

• kcal: 385
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 39 g