Cut the ruibarbo pencas – without peeling – in pieces of 2 to 5 cm. Open the vanilla branches along and scrape the granites inside; Mix them with a little sugar to prevent them from sticking.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ruibarbo mousse ingredients: |
| 300 grams of red riverbarbo pencas 500 grams of mature strawberries 2 branches of vanilla 5 tablespoons of lemon juice 2 tablespoons of rod jelly 3 units of egg white of eggs 100 grams of sugar (½ cup) 50 grams of sugar (¼ cup) 1 handful of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ruibarbo mousse ingredients:
2. Take the ribarbo pieces in a saucepan, 2 tablespoons of lemon juice, vanilla grains and ride jelly, cover and cook 10 minutes over moderate heat.
3. uncover and continue cooking until all the liquid that was made evaporates.
4. Go through a grinder and let cool.
5. Put a cacerolite in the water bath in water to boil very soft, put the whites and 100 gr. of sugar and beat about 5 minutes with an electric whistle. Remove the cacerolite from the water bath and continue to beat until the whites are about to snow. Let cool.
6. Dump the rhubarb puree on the whites and mix carefully with a wooden spatula.
7. Put on the refrigerator.
8. in another cacerolite (or in the same already washed) throw 50 gr. of sugar, 3 c. You threw lemon juice and 1/2 dl of water.
9. Boil about 3-4 minutes, turn the syrup obtained in a bowl and let cool.
10. Wash and cut strawberries in halves or rooms according to their size and add them to the syrup already cold.
11. After reserving the peppermint tips for decoration, chop the leaves of a good twig and add them to strawberries.
12. Mix well and let macerate 1/4 of an hour.
13. Serve in dessert glasses: a strawberry background, the ruibarbo mousse and cover with strawberries.
14. Adorn with the peppermint tips and a little grated lemon peel.
