Rhubarb pot mousse on rhubarb compote

Name: Rhubarb pot mousse on rhubarb compote
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 650 g Rhubarb; 250 ml cherry nectar; 250 g Gelling sugar (2:1); 250 g Low-fat curd; 2 packages Cream stabiliser; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp ground pistachios and icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

650 g Rhubarb
250 ml cherry nectar
250 g Gelling sugar (2:1)
250 g Low-fat curd
2 packages Cream stabiliser
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp ground pistachios and icing sugar
7-10 Tbsp Lemon balm

Directions

1
Clean and wash the rhubarb and cut it into pieces about 2 cm wide. Weigh 500 g rhubarb. Mix rhubarb with nectar and jam sugar in a large pot. Bring to the boil while stirring over high heat and boil for about 3 minutes, remove from heat. Pour the rhubarb compote into a bowl and let it cool down
2
Mix the quark and 125 g compote. Mix the cream firmer with vanilla sugar. Whip the cream until very stiff, allow the cream firmer to trickle in. Fold the cream into the quark, chill for approx. 2 hours
3
Arrange the compote on 4 deep plates or bowls. Cut the mousse into large dumplings and place them on the compote. Sprinkle with pistachios and decorate with melissa. Serve dusted with icing sugar
4
waiting time approx. 3 hours