Rhubarb Jelly with Rose Cream
Rhubarb jelly with rose cream is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g ripe rhubarb (for about 0,4 ml juice)
- 200 g sugar
- 6 sheets red gelatin
- 2 tbsp peeled pistachio nuts
- 150 ml whipping cream (at least 30% fat content)
- 2 tbsp powdered sugar
- 1 tbsp rose water
- 4 organic rose petals
Instructions
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1.
Wash, trim and cut the rhubarb into small pieces. Cook with the sugar and a little water until soft, then strain through a kitchen towel-lined sieve and let cool. Soak the gelatin in cold water. Warm 2 tbsp of the rhubarb juice in a pot, squeeze out excess liquid from the gelatin, dissolve it in the warm juice and add to the remaining juice. Pour this into four dessert glasses and refrigerate for about 3 hours.
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2.
Meanwhile roast the pistachios in a pan without added fat, remove, let cool and roughly chop. Whip the cream with sugar until stiff peaks form, gradually adding the rose water. Fill a piping bag with the cream using a round tip and spread it over the rhubarb jelly. Sprinkle with pistachios and garnish with rose petals before serving.
