Rhabarbermousse

Ingredients

• 1 kg rhubarb
• 0.25 l white wine
• 2 tbsp Cointreau
• 150 g sugar
• 0.5 tsp cinnamon
• 100 g crème fraîche
• 0.5 l whipping cream
• 1 packet vanilla sugar
• 5 sheets white gelatin
• 250 g sugar
• 0.125 l water
• 4 tbsp powdered sugar
• Chocolate shavings (for garnish)
• Lemon balm leaves (for garnish)

Instructions

1. 1.

   Wash rhubarb and cut into pieces. Bring to a boil in a pot with wine, liqueur, sugar, and cinnamon. Simmer over low heat until the rhubarb begins to break down, let cool slightly, then blend in a mixer. Soak gelatin in cold water. Whip cream to stiff peaks. Stir crème fraîche and well-extracted gelatin into the still-warm rhubarb mixture, then refrigerate for about 30 minutes. When the mixture starts to set, fold in the whipped cream, season with vanilla sugar, cover, and keep cold.

2. 2.

   Bring sugar and water to a boil until the sugar turns a beautiful golden yellow. Let cool. When a fork dipped into the caramel runs thickly and quickly hardens, pull strands and lay them into an Easter nest shape. Form 12 nests and distribute on four plates. Cut 2 tbsp of rhubarb mousse into small pieces and place in the nests. Dust with powdered sugar and garnish with chocolate shavings and lemon balm leaves.