Strawberry rosette with rhubarb foam (Johann Lafer)

Name: Strawberry rosette with rhubarb foam (Johann Lafer)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 g Rhubarb; 7-10 Tbsp Juice of 3 lemons; 240 g Sugar; 200 ml dry white wine; 6 Egg yolk (size M); 7-10 Tbsp scraped pulp from 1 vanilla pod; 1 pinch Cinnamon and cloves; 500 g Strawberries; 100 g Whipped cream; 7-10 Tbsp Mint; 1 TABLESPOON Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

375 g Rhubarb
7-10 Tbsp Juice of 3 lemons
240 g Sugar
200 ml dry white wine
6 Egg yolk (size M)
7-10 Tbsp scraped pulp from 1 vanilla pod
1 pinch Cinnamon and cloves
500 g Strawberries
100 g Whipped cream
7-10 Tbsp Mint
1 TABLESPOON Icing sugar

Directions

1
Clean and wash the rhubarb. Cut into pieces of about 1 cm width. Boil up lemon juice, 180 g sugar and white wine in a pot, add rhubarb. Cover and stew for 2-3 minutes until soft.
2
Pour onto a sieve, collecting the liquid. Mix the egg yolks, 60 g sugar, vanilla pulp, cinnamon, cloves and 125 ml of the collected liquid with a whisk. Beat over a hot water bath until thick and frothy.
3
Then beat cold over a cold water bath. Wash, clean and slice the strawberries. Distribute on 4 plates. Fold the rhubarb into the egg cream. Whip cream until stiff and fold in.
4
Serve the rhubarb foam with the strawberries. Decorate with mint and dust with icing sugar.