Yoghurt tartlet with rhubarb compote

Name: Yoghurt tartlet with rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 sheets white gelatine; 350 g Whole milk yoghurt; 5 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 100 g Whipped cream; 400 g Rhubarb; 1⁄4 l red juice (e.g. cherry juice); 1 package Sauce powder vanilla; 1⁄4 l low-fat milk

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 sheets white gelatine
350 g Whole milk yoghurt
5 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
100 g Whipped cream
400 g Rhubarb
1⁄4 l red juice (e.g. cherry juice)
1 package Sauce powder vanilla
1⁄4 l low-fat milk

Directions

1
Soak the gelatine in cold water. Mix yoghurt, 3 tablespoons sugar and vanilla sugar. Squeeze the gelatine and dissolve over a mild heat. First stir in 3 tbsp. yoghurt, then stir into the remaining yoghurt. Chill the cream for 10-15 minutes.
2
Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Pour the cream into four cold rinsed moulds (approx. 175 ml each), refrigerate for at least 3 hours.
3
Clean, wash and cut the rhubarb into pieces. Boil up the cherry juice. Stir half the sauce powder, 1 tbsp. sugar and 2 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute.
4
Add rhubarb and simmer for 2-3 minutes. Let the compote cool down.
5
Stir the rest of the sauce powder, 1 tbsp. sugar and 2 tbsp. milk until smooth. Boil up the rest of the milk. Stir in sauce powder, bring to the boil and simmer for about 1 minute. Dip the moulds briefly in hot water up to the rim. Turn out the tartlets.
6
Dress everything.