Rhubarb Yoghurt Slices

Name: Rhubarb Yoghurt Slices
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 50 g Milk chocolate; 15 g Coconut oil; 500 g Crispy puffed rice with chocolate; 12 sheets Gelatine; 125 g Rhubarb; 200 ml Cherry nectar; 1/2 package raspberry flavoured red fruit jelly powder; 1 1/2 TABLESPOONS + 100 g sugar; 1 kg Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 500 g Whipped cream; 1 package Vanillin sugar; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

50 g Milk chocolate
15 g Coconut oil
500 g Crispy puffed rice with chocolate
12 sheets Gelatine
125 g Rhubarb
200 ml Cherry nectar
1/2 package raspberry flavoured red fruit jelly powder
1 1/2 TABLESPOONS + 100 g sugar
1 kg Whole milk yoghurt
2 TABLESPOONS Lemon juice
500 g Whipped cream
1 package Vanillin sugar
baking paper

Directions

1
Coarsely chop the chocolate, coconut oil and crispy puffed rice and melt in a bowl over a warm water bath. Place baking paper on a tray (must fit in the refrigerator) and place the baking frame (approx. 25 x 35 cm) on top. Pour the puffed rice mixture into the baking frame, smooth it down evenly with the pallet and put it in a cool place
2
Soak gelatine in cold water. Clean, wash and cut the rhubarb into pieces. Mix 3 tbsp. cherry nectar with groats powder. Put the rest of the cherry nectar, 1 1/2 tbsp. sugar and rhubarb in a pot and boil for about 1 minute. Pour rhubarb through a sieve, collect the juice and bring to the boil again. Stir in mixed groats powder and boil for about 1 minute. Add the rhubarb again. Pour the compote into a large, flat container and let it cool
3
Mix yoghurt, 100 g sugar, and lemon juice in a large bowl. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of cream, stir into the rest of the cream. Chill the cream until it starts to gel (approx. 10 minutes). In the meantime, whip the cream until stiff and allow vanilla sugar to trickle in. Fold cream into the cream. Pour the cream onto the chocolate base, pour the rhubarb compote in patches with a teaspoon onto the cream and marble with the teaspoon. Chill the cake for at least 4 hours. Cut the cake into approx. 35 pieces (approx. 5 x 5 cm)