Rhubarb - strawberry kissel with boiled milk cream.
Rhubarb is a great hit this year. Let's use them to make a fantastically delicious and healthy dessert!
It's just indescribable! So gentle, delicious and melting in your mouth!
First, prepare the cherry filling - add 30g of water to the cherries, sweetener and boil. Add the starch, stirring, heat until the mass thickens. Set aside to cool.
Grind the sugar and erythritol into a powder.
Put 190g of egg white in a bowl, add a pinch of salt and start frothing at medium speed until the egg white has whipped lightly.
Gradually add the sugar-erythritol mixture with a spoon. When the last sugar is added, increase the power of the mixer and whisk the egg whites until it becomes shiny and supple. I froth for ~ 7 minutes (depending on the power of the mixer). At the end add / stir a teaspoon of lemon juice and cornstarch.
Put the egg whites in a pastry bag with a cap and form 6 baskets with edges - leaving a base at least 1 -1.5 cm thick at the bottom of the basket.
Put in an oven preheated to 130 degrees and bake for ~ 40 minutes (look at your stove and so that the meringue does not burn). Remove and cool completely.
Finished Ricotta cream - mix culinary curd with ricotta, sweetener and lemon juice (or lemon peel). Filled in a pastry bag with a cap.
At the bottom of the meringue baskets put cherry filling and squeeze the cream on top. Garnish with pistachios, raspberries and mint leaves.
Finished product weight 1060
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Rhubarb is a great hit this year. Let's use them to make a fantastically delicious and healthy dessert!
Delicious, aromatic and rich prunes. And of course, very easy to prepare.
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
Something unusual and many will probably seem completely incompatible… Just not for me. Well, maybe some weirdos - :)