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🍰 Vanilla Cream with Rhubarb Compote

329 kcal · 30 min · 4 servings

Ingredients

• Rhubarb 600 g
• Apple juice 100 ml
• Icing sugar 120 g
• Cornstarch 1 tsp
• Gelatin sheets 8 g
• Eggs 2 pcs
• Milk 250 ml
• Vanilla sugar 20 g
• Whipping cream 200 g

Instructions

1. 1. Thoroughly wash the rhubarb.
2. 2. Remove the fibrous skin from the rhubarb.
3. 3. Slice the rhubarb into thin pieces.
4. 4. Place the rhubarb slices in a pot.
5. 5. Add the apple juice.
6. 6. Add 70 grams of powdered sugar.
7. 7. Heat the pot on medium heat.
8. 8. Bring the mixture to a boil.
9. 9. Cook the rhubarb until soft for about 5 minutes.
10. 10. Mix the starch with a little water until smooth.
11. 11. Add the starch mixture to the compote.
12. 12. Stir to thicken the mixture.
13. 13. Divide the compote among 4 glasses.
14. 14. Let the compote cool down.
15. 15. Soak the gelatin leaves in cold water.
16. 16. Separate the eggs into yolks and whites.
17. 17. Bring 500 milliliters of water to a boil in a pot.
18. 18. Place the egg yolks in a metal bowl.
19. 19. Add the milk.
20. 20. Add powdered sugar and vanilla sugar.
21. 21. Place the bowl over the hot water (bain-marie).
22. 22. Whisk the mixture until frothy with a hand mixer.
23. 23. Remove the bowl from the heat.
24. 24. Squeeze the gelatin and dissolve it in the cream.
25. 25. Let the vanilla cream cool down.
26. 26. Whip the cream until stiff.
27. 27. Whip the egg whites separately until stiff.
28. 28. Gently fold the whipped cream into the cream.
29. 29. Gently fold the whipped egg whites into the cream.
30. 30. Place the vanilla cream on top of the rhubarb compote.
31. 31. Place the dessert in the refrigerator for about 3 hours.
32. 32. Allow the cream to set.
33. 33. Serve the dessert.

Nutrition per serving

• kcal: 329
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 37 g