Strawberry-rhubarb-mascarpone cream
- 7 sheet white gelatine li>
- 500
g Rhubarb - 150 g strawberries
- 125 g sugar li>
- 1 / 2 TL Cinnamon
- 3 EL orange liqueur
- 1 knife tip rubbed off Orange peel
- 1 package Bourbon vanilla sugar
- 500 g Mascarpone
- 250 g Lean quark
- 100 ml Milk
- 3 EL span> Orange juice
- span> Strawberries, rhubarb and mint
30 minutes
easy span>
- 1.
- Soak gelatine. Clean and wash the rhubarb and cut into very fine pieces. Wash and clean the strawberries and cut into small pieces. Bring the rhubarb, strawberries, 75 g sugar, cinnamon, orange liqueur and orange peel to the boil while stirring. Cover and cook over low heat until the rhubarb crumbles.Pull from the stove. Squeeze out 3 sheets of gelatine. Dissolve in half of the hot compote while stirring and refrigerate. Mix the bourbon vanilla sugar, mascarpone, quark, remaining sugar and milk until smooth. Squeeze out the remaining gelatine, dissolve it and stir into the cream. Chill for 10-15 minutes. Then put half of the cream in a bowl (approx. 1 1/4 liter). Spread the jellied compote on top and cover with the remaining cream. Fold the three layers together with a fork. Chill the cream for a few hours, preferably overnight. Mix the rest of the compote with the orange juice. Briefly dip the bowl in hot water to turn it over. Decorate the cream with strawberries, steamed rhubarb and mint leaves. Add compote extra
1 portion approx:
- 390 kcal
- 1640 kJ
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