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🍰 Orange Cream with Rhubarb

315 kcal · 30 min · 4 servings

Ingredients

• gelatin sheets 6 pcs
• orange juice 400 ml
• rhubarb 500 g
• salt pinch
• sugar 2 tbsp
• whipping cream 250 ml
• eggs 1 pcs
• powdered sugar 150 g
• yogurt, plain 200 g
• white wine, dry 250 ml
• vanilla sugar 1 tbsp
• Amaretto 2 ml
• cornstarch 1 tsp

Instructions

1. 1. Soak the gelatin in a bowl with cold water.
2. 2. Put the orange juice in a pot and cook it on low heat until the volume has halved.
3. 3. Peel the rhubarb and cut it into thumb-sized pieces.
4. 4. Mix the rhubarb pieces in a bowl with a pinch of salt and sugar.
5. 5. Let the rhubarb mixture rest for a short time.
6. 6. Whip the cream in a bowl until stiff.
7. 7. Separate the egg into yolk and white.
8. 8. Bring water in a pot to a boil.
9. 9. Put the egg yolk and 50 grams of powdered sugar into a metal bowl.
10. 10. Hold the metal bowl over the hot water bath and whip the mixture until foamy.
11. 11. Add the concentrated orange juice and whip everything to a creamy consistency.
12. 12. Stir in the remaining powdered sugar.
13. 13. Add the soaked gelatin.
14. 14. Let the mixture cool down.
15. 15. Wait until the mixture starts to set.
16. 16. Fold in the yogurt.
17. 17. Fold in the whipped cream.
18. 18. Distribute the mixture among four small molds.
19. 19. Let the cream set in the refrigerator.
20. 20. Let the rhubarb drain.
21. 21. Put the rhubarb juice, white wine, vanilla sugar, and Amaretto in a pot.
22. 22. Cook the liquid on medium heat.
23. 23. Mix the cornstarch with a little cold water in a bowl.
24. 24. Thicken the boiling liquid with the starch.
25. 25. Let the sauce cool down.
26. 26. Mix the cooled sauce with the rhubarb.
27. 27. Dip the molds briefly in warm water.
28. 28. Turn out the cream onto the plates.
29. 29. Arrange the rhubarb next to it.

Nutrition per serving

• kcal: 315
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 41 g