Rhubarb Cream
Dessert
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Cook Time
1 h
Difficulty
Medium
Prep Time
30 Min
Ingredients (4 ingredients)
-
1200 g Rhubarb
-
300 g Sugar
-
Cinnamon
-
3 Stück Eggs
Preparation (8 steps)
Prepare the rhubarb
Wash 1200 g of rhubarb and cut into small pieces using the Wundermix WunderSlicer V2. Place the WunderSlicer V2 on the mixing bowl lid and select the fine slicing disc. Place the sliced rhubarb in a bowl.
Cook the rhubarb
Put 200 g of sugar into the mixing bowl and cook for 3 min./100°C/speed 1.
Strain the rhubarb
Remove the cooked rhubarb from the mixing bowl with a slotted spoon and strain through a sieve. Collect the rhubarb puree and set aside.
Prepare the egg yolks
Put the remaining sugar (100 g), some cinnamon and 3 egg yolks into the mixing bowl and mix until frothy for 2 min./speed 3.
Stir in the rhubarb
Add the cooled rhubarb puree to the egg yolk mixture in the mixing bowl and stir in for 10 sec./speed 2.
Whisk the egg whites
Place 3 egg whites in the mixing bowl. Insert the butterfly whisk and whisk until stiff for 3 min./speed 3.5.
Fold in the egg whites
Carefully fold the stiff egg whites into the rhubarb mixture in the mixing bowl. Reverse blade speed 1
Serve
Pour the rhubarb cream into small bowls and serve with whipped cream.
Finished cooking? Great! 🎉
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Allergens
- Eggs
- Milk
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