Rhubarb Dessert
Baking and Desserts • Danish
Description
Rhubarb can easily be replaced with apples, pears, peaches, apricots, and other fruits. It is beautiful to serve this dish in a clear salad bowl to showcase the layers of the dessert. Enjoy your meal!!!
Ingredients
- Rhubarb 10 oz
- Granulated sugar 5 oz
- Vanillin 1½ teaspoons
- Gelatin 7 pieces
- Chopped almonds 15 pieces
- Cream (40%) ¼ l
- Almond 0 oz
- Natural Yogurt ½ l
Step-by-Step Guide
Step 1
Wash and finely chop the rhubarb, mix with sugar (100 grams) and bring to a boil for about 5 minutes. Add vanillin (0.5 teaspoons) at the end. Let cool.
Step 2
Dissolve the gelatin sheets in 50 grams of boiling water.
Step 3
Add sugar (4 tablespoons) and vanillin (1 teaspoon) to the gelatin. Gradually add the yogurt. Whip the cream separately and fold it into the gelatin mixture.
Step 4
Layer as follows: 1 — rhubarb compote, 2 — crumbled almond cake, and 3 — dairy mixture.
Step 5
Cool until set like jelly.
Step 6
Before serving, garnish the dish with grated chocolate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!