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🍰 Strawberry Cream with Rhubarb Caramel and Chocolate Cookies

700 kcal · 30 min · 4 servings

Ingredients

• 200 g strawberries
• 5 leaves gelatin
• 2 tbsp almond kernels
• 250 ml milk
• 200 g whipping cream
• 0.5 lime (zest)
• 750 g rhubarb
• 200 g sugar
• 3 tbsp strawberry syrup
• 1 packet vanilla sugar
• 1 egg white
• 50 g powdered sugar
• 1 packet vanilla sugar
• 50 g flour
• 0.5 level tsp cocoa powder
• pistachios

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it bloom.
2. 2. Wash the strawberries, remove the leaves, and cut them into small cubes.
3. 3. Remove the soaked gelatin from the water and place it in a small saucepan.
4. 4. Warm the gelatin over low heat until it has completely dissolved.
5. 5. Stir the milk and almonds into the dissolved gelatin.
6. 6. Whip the cream until firm and gently fold it into the milk-gelatin mixture.
7. 7. Add the strawberry cubes and the lime zest to the cream.
8. 8. Fill the cream into small serving molds.
9. 9. Place the molds in the refrigerator for about 3 hours until the cream is set.
10. 10. Wash the rhubarb, remove the leaves, and cut it into pieces.
11. 11. Place the sugar, strawberry syrup, and rhubarb in a frying pan.
12. 12. Lightly caramelize the mixture and simmer it for about 5 minutes while stirring.
13. 13. Remove half of the rhubarb pieces and set them aside.
14. 14. Puree the remaining rhubarb in the pan until smooth.
15. 15. Stir the vanilla sugar into the rhubarb puree.
16. 16. Whip the egg whites until stiff.
17. 17. Gradually stir in the powdered sugar, vanilla sugar, and flour into the egg whites.
18. 18. Divide the dough mixture into two equal halves.
19. 19. Stir the cocoa into one of the two halves.
20. 20. Fill the light-colored dough into a small piping bag made of parchment paper.
21. 21. Pipe the light-colored dough in a zigzag pattern onto a baking sheet lined with baking paper.
22. 22. Pipe the dark-colored dough closely next to the light-colored dough.
23. 23. Preheat the oven to 200 degrees Celsius.
24. 24. Bake the cookies in the preheated oven for about 4 minutes.
25. 25. Remove the cookies from the oven and let them cool.
26. 26. Spread the rhubarb puree mixture onto 4 plates.
27. 27. Unmold the cold strawberry cream onto the rhubarb puree.
28. 28. Arrange the reserved rhubarb pieces around the cream.
29. 29. Garnish the dish with the baked cookies.
30. 30. Sprinkle the dish with chopped pistachios.

Nutrition per serving

• kcal: 700
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 92 g