Strawberry- Rhubarb Gelée Dessert
Sweet strawberries and tart rhubarb combined in a delicate gelée topped with honey milk foam. Rich in vitamin C, covering half of the daily requirement.
Ingredients
- 6 sheets red gelatin
- 600 ml rhubarb juice
- 125 g coconut blossom sugar
- 200 g rhubarb
- 400 g Strawberries
- 1 vanilla pod
- 100 ml milk (1.5% fat)
- 1 tbsp honey
- Lemon balm (optional)
Instructions
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1.
Soak 5 sheets of gelatin in cold water for 10 minutes. Meanwhile, bring 500 ml rhubarb juice with 75 g coconut blossom sugar to a boil in a pot.
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2.
Remove the pot from heat. Squeeze out excess water from the gelatin and dissolve it into the hot liquid while stirring. Let cool to room temperature.
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3.
Soak the remaining sheet of gelatin in cold water as well.
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4.
Wash, trim, and cut rhubarb into 1 cm wide pieces.
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5.
Boil the remaining rhubarb juice and coconut blossom sugar in another pot.
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6.
Add the rhubarb and cook over medium heat, stirring frequently for about 7–8 minutes until tender.
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7.
Remove from heat, squeeze out gelatin, and stir it into the hot compote. Divide into four glasses (300 ml each) and let cool. Meanwhile wash, trim, quarter strawberries and distribute them over the compote.
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8.
Refrigerate the glasses for 30 minutes. Then pour the cooled rhubarb juice over the strawberries. Return to the fridge and allow the juice to set completely in about 4 hours.
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9.
Just before serving split the vanilla pod lengthwise, scrape out the seeds, and heat with milk to about 60°C. Remove from heat, sweeten with honey, and whip into foam using a milk frother or whisk. Spoon the foam over the dessert and garnish with lemon balm if desired.
