Strawberry-Rhubarb-Mascarpone Cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Clean, wash and cut the rhubarb into very fine pieces. Wash and clean the strawberries and cut them into small pieces. Boil up rhubarb, strawberries, 75 g sugar, cinnamon, orange liqueur and orange peel while stirring. Cover and cook over low heat until the rhubarb falls apart. Remove from heat.

2. 2

   Squeeze 3 sheets of gelatine. Dissolve in half of the hot compote while stirring and chill. Stir bourbon vanilla sugar, mascarpone, quark, remaining sugar and milk until smooth. Squeeze the remaining gelatine, dissolve and stir into the cream. Chill for 10-15 minutes. Then pour half of the cream into a bowl (approx. 1 1/4 litre capacity). Spread the gelled compote on top and cover with the remaining cream. Use a fork to pull the three layers together. Chill the cream for a few hours, preferably overnight. Mix the remaining compote with orange juice. Dip the bowl briefly in hot water to bring it to the surface.

3. 3

   Then pour half of the cream into a bowl (approx. 1 1/4 litre capacity). Spread the gelled compote on top and cover with the remaining cream. Use a fork to pull the three layers together. Chill the cream for a few hours, preferably overnight. Mix the remaining compote with orange juice. Dip the bowl briefly in hot water to bring it to the surface. Decorate the cream with strawberries, steamed rhubarb and mint leaves. Add compote extra