Culinary experts appreciate rhubarb for its unusual taste for a vegetable - sweet and sour and tart, like green apples. Tender rhubarb stalks can be used to prepare a variety of dishes: salads, sauces, jams, as well as an appetizing mousse with caramel and whipped cream.
It is necessary
- - 1 kg of red rhubarb;
- - 250 ml of white wine;
- - 10 g of gelatin;
- - 100 g sour cream;
- - 500 ml of cream;
- - 150 g granulated sugar;
- - 0.5 teaspoon of cinnamon;
- - 1 bag of vanilla sugar;
- - 2 tablespoons of orange liqueur;
- For caramel:
- - 250 g granulated sugar;
- - 125 ml of water;
- - 4 tablespoons of powdered sugar;
- For decoration:
- - several chocolate bunnies (any figurines);
- - lemon balm;
Instructions
Step 1
Peel the rhubarb and cut into 3 cm pieces. Add wine, liqueur, sugar and cinnamon and bring to a boil. Simmer the rhubarb over low heat until completely boiled down. Cool the rhubarb and grind with a blender.
Step 2
Soak the gelatin in a little water, let it swell and dissolve completely by combining with a little hot whipped rhubarb. Whisk in the cream. Add sour cream and gelatin to the still hot rhubarb puree and refrigerate for 30 minutes.
Step 3
When the mixture begins to solidify, add the whipped cream, stir well and add the vanilla sugar. Put in the refrigerator for 2-3 hours.
Step 4
Dissolve sugar in water and sugar in a heavy-bottomed pan to make caramel. Continuing to stir constantly, simmer the mixture over low heat until it becomes golden yellow in color.
Step 5
Carefully remove the skillet from the stove and cool the sugar syrup for 5-10 minutes. Then, with a fork greased with vegetable oil immersed in it, draw out the sugar threads, forming a circular motion with the fork. Make 12 nests of sugar strands and place them on a plate greased with vegetable oil, cool.
Step 6
Place three nests on dessert plates. Separate some of the rhubarb puree from the rhubarb puree with two tablespoons and place in the nests. Decorate the dessert with chocolate bunnies, lemon balm leaves and sprinkle with powdered sugar.
