Rhubarb and Raspberry Compote with Sour Milk Mousse

For the compote, soak gelatin in cold water. Halve the cinnamon stick. Peel rhubarb and cut crosswise into 1 cm long pieces. Cut open vanilla bean and scrape out. Divide rhubarb and raspberries evenly with sugar, vanilla pulp, white wine and cinnamon stick into 2 small bags, vacuum seal and seal. Steep in boiling hot water for about 10¿12 min with the lid closed.

In the meantime, for the mousse, soak gelatin in cold water, grate and squeeze lime. Stir sour milk with powdered sugar, juice and zest of lime. Whip the cream until semi-solid.

Heat a little of the sour milk and let the squeezed gelatine melt in it. Fold in the rest of the sour milk quickly, fold in the cream.

Cut open the sachet, pour the compote into a sufficiently large bowl and allow the squeezed gelatine to melt in it. Stir compote until cooled on ice. When quantity begins to set, alternate filling with mousse into tall glasses and chill for 1 hour. Garnish with mint.

Preparation about 40 min

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