Oven Puff with Rhubarb Compote and Vanilla Ice Cream

Ingredients

• 3 egg whites
• 250 ml heavy cream
• 3 egg yolks
• 100 g sugar
• 1 pinch salt
• 1 Vanilla bean
• Lemon balm (for garnish)
• powdered sugar (for dusting)
• 0.25 l water
• 100 g sugar
• 0.5 lemon (unprocessed)
• 750 g rhubarb
• 3 stale rolls (or ½ yeast loaf)
• 300 ml milk
• 1 pinch salt
• 0.5 lemon (unprocessed)
• 40 g sugar
• 2 Eggs
• 2 Apples
• 1 tbsp Raisins
• 1 tbsp chopped almonds
• 1 tbsp butter
• butter (for the molds)
• powdered sugar (for dusting)

Instructions

1. 1.

   Prepare a warm and cold water bath for the semi-frozen portion and set up the molds.

2. 2.

   Beat the egg whites into stiff peaks, whip the heavy cream to firm peaks, and keep both chilled.

3. 3.

   Whisk the yolks with sugar, salt, and vanilla bean pulp over the warm and cold baths. Fold in the meringue and whipped cream, pour into molds, and freeze for about 1 hour.

4. 4.

   For the compote, bring water with 100 g sugar and grated lemon zest to a boil.

5. 5.

   Wash the rhubarb; leave unripe stalks unpeeled but peel older ones. Cut into ~2 cm pieces and simmer covered over medium heat for 5–10 minutes until tender. Let cool; optionally sweeten further in lukewarm state with remaining sugar.

6. 6.

   Preheat oven to 180 °C (fan). Grease 6–8 fire‑proof molds well.

7. 7.

   Slice the rolls thinly, place in a bowl. Whisk milk with salt, grated lemon zest, sugar, and eggs, then pour about two‑thirds over the rolls; let soak.

8. 8.

   Peel the apples and slice finely. Mix apples, raisins, and sliced rolls together, fill the molds.

9. 9.

   Pour the remaining egg‑milk mixture on top, sprinkle almonds, dot with butter flakes, and bake for ~20 minutes until golden brown.

10. 10.

    For serving, briefly dip the ice cream molds in very hot water, loosen edges with a knife, transfer to a plate, garnish with lemon balm and powdered sugar. Arrange the oven puff and compote together on the plate.