Cheese and cream cream with rhubarb compote

Name: Cheese and cream cream with rhubarb compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Sticks of rhubarb (400-450 g); 1 heaped Tsp cornstarch; 100 ml Cherry nectar; 75 g + 1-2 tablespoons sugar; 1 leaf Gelatine; 250 g Low-fat curd; 7-10 Tbsp juice of 1/2 lemon; 250 g Whipped cream; 1 package Vanillin sugar; 4 pink meringue tuffs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Sticks of rhubarb (400-450 g)
1 heaped Tsp cornstarch
100 ml Cherry nectar
75 g + 1-2 tablespoons sugar
1 leaf Gelatine
250 g Low-fat curd
7-10 Tbsp juice of 1/2 lemon
250 g Whipped cream
1 package Vanillin sugar
4 pink meringue tuffs

Directions

1
Clean, wash and slowly halve the rhubarb and cut into small cubes. Mix starch with 2 tablespoons of water. Put cherry nectar and 75 g sugar in a pot. Add rhubarb and simmer for about 1 minute. Stir in starch and bring to the boil again while stirring constantly. Put the compote into a bowl and let it cool down for about 1 hour
2
In the meantime, soak gelatine in cold water. Mix quark, 1-2 tablespoons sugar and lemon juice. Squeeze the gelatine, dissolve and mix 2 tbsp. quark cream. Stir into the rest of the quark mixture and chill for 5-10 minutes. Whip the cream until stiff, allowing the vanillin sugar to trickle in. When the quark cream begins to gel, fold in the cream. Pour the cream quark cream into a piping bag with perforated spout. Alternately layer the rhubarb compote in glasses and chill for about 30 minutes. Crumble the meringue and sprinkle over the cream
3
waiting time approx. 1 1/2 hours