Strawberry Sorbet with Vanilla Cream

Ingredients

• 5 sheets gelatin
• 500 g strawberries
• 500 g rhubarb
• 200 ml apple juice
• 2 tbsp sugar
• 100 ml milk
• 150 ml whipping cream
• 1 Vanilla bean
• 3 egg yolks
• 30 g sugar

Instructions

1. 1.

   Soak the gelatin in cold water. Wash, trim and cut the strawberries into halves or quarters depending on size; place about 100 g in each glass. Wash, trim and chop the rhubarb, then simmer with apple juice, sugar and 200 ml water until it boils once. Cook for about 5 minutes until tender, then strain through a sieve. Stir the squeezed gelatin into the liquid and pour over the strawberries. Let cool and refrigerate for at least 3 hours.

2. 2.

   For the custard, bring milk and cream to a boil with split vanilla bean. Remove from heat. Whisk egg yolks with sugar in a bowl until creamy. Slowly drizzle the warm milk-cream mixture into the yolk mixture in a thin stream while whisking, then return everything to the pot and cook over low flame, stirring constantly until thickened (do not boil). Remove the vanilla bean, let the custard cool, stirring occasionally.