Rhubarb Dessert
Baking and Desserts | Danish cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Rhubarb can easily be replaced with apples, pears, peaches, apricots, and other fruits. It is beautiful to serve this dish in a clear salad bowl to showcase the layers of the dessert. Enjoy your meal!!!
Ingredients
- Rhubarb - 12.3 oz
- Granulated sugar - 3.5 oz
- Vanillin - 1½ teaspoons
- Gelatin - 7 pieces
- Chopped almonds - 15 pieces
- Cream (40%) - ¼ l
- Almond - 1.8 oz
- Natural Yogurt - ½ l
Step by Step guide
Step 1
Wash and finely chop the rhubarb, mix with sugar (100 grams) and bring to a boil for about 5 minutes. Add vanillin (0.5 teaspoons) at the end. Let cool.
Step 2
Dissolve the gelatin sheets in 50 grams of boiling water.
Step 3
Add sugar (4 tablespoons) and vanillin (1 teaspoon) to the gelatin. Gradually add the yogurt. Whip the cream separately and fold it into the gelatin mixture.
Step 4
Layer as follows: 1 — rhubarb compote, 2 — crumbled almond cake, and 3 — dairy mixture.
Step 5
Cool until set like jelly.
Step 6
Before serving, garnish the dish with grated chocolate.
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