Cut rhubarb into thin pieces, boil with 80 g sugar, vanilla sugar, cook for 20 minutes.
Soak gelatine, add dripping wet, crush, put aside to cool. Whip 2 egg whites with 120 g sugar until stiff, whip cream until stiff. Fold in both, when the rhubarb starts to gelatinize, refrigerate, serve with mango slices.
Related Recipes:
Wilhelmi’s Rhubarb PieA simple but delicious cake recipe: Yeast dough: let the yeast melt in the lukewarm milk, add sugar and a...
Rhubarb and Curd DessertClean and wash the rhubarb and cut it into pieces about 2 cm long. Place the rhubarb pieces in a saucepan...
Rhubarb and Raspberry Compote with Sour Milk MousseFor the compote, soak gelatin in cold water. Halve the cinnamon stick. Peel rhubarb and cut crosswise into 1...
Rhubarb and Curd Casserole on Chocolate Sponge CakeSeparate egg yolks from egg whites, whip egg whites until stiff. Peel the lemon peel with a chopper, chop...
Pistachio Charlotte with Toffifee and RaspberriesFor the pistachio charlotte with Toffifee and raspberries, first prepare the pistachio cream. To do this...
Strawberry Cake with Crumb BasePlace the biscuits in a freezer bag and crush into fine crumbs with a pastry roller. Knead the crumbs together...
Spinach and Peas Terrine with Eggs and RadishesFor the Spinach and Pea Terrine with Eggs and Radishes, line the terrine dish with plastic wrap. Hard boil the...
Mini Strawberry RouladesPrepare: Cover back of baking sheet with parchment paper, preheat oven to 230 degrees. Sponge: Beat egg whites...
Plum Whipped Cream Mousse CakeFor the Sacher base, melt the cooking chocolate. Beat the butter with the sugar until light and creamy and add...
Small Lemon PuddingsSqueeze the juice of one lemon. Stir through with the powdered sugar. Now stir in yogurt and sour half cream...