Rumped buttermilk jelly with rhubarb compote

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Heat 100 ml buttermilk, 100 g sugar and vanilla sugar, but do not boil. Stir until the sugar is dissolved. Remove the pot from the stove. Squeeze the gelatine and dissolve in the hot buttermilk.

2. 2

   Stir the gelatine mixture into the remaining buttermilk. Put the buttermilk in a cool place. As soon as the buttermilk begins to gel, whip the cream until stiff and fold in carefully. Pour cream into 4 moulds (each containing approx. 150 ml) and chill for 3-4 hours. Clean, wash and cut the rhubarb into pieces. Boil 250 ml apple juice in a pot. Stir red fruit jelly powder with 4 tbsp. apple juice and 50 g sugar until smooth. Add the mixed powder to the boiling apple juice and bring to the boil once. Add the rhubarb pieces and cinnamon, simmer for 2-3 minutes until the rhubarb is soft, then remove from heat and let it cool down.

3. 3

   Stir red fruit jelly powder with 4 tbsp. apple juice and 50 g sugar until smooth. Add the mixed powder to the boiling apple juice and bring to the boil once. Add the rhubarb pieces and cinnamon, simmer for 2-3 minutes until the rhubarb is soft, then remove from heat and let it cool down. Dip the ramekins briefly in hot water up to the rim and turn them out onto plates. Arrange the rhubarb compote and vanilla sauce on the plates and decorate with mint. Dust the edges of the plates with cinnamon

4. 4

   waiting time approx. 3 hours