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Verbena mousse with rhubarb compote
25 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 224
  • Fat about 12g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 4 people
Mousse
  • 1 fresh egg yolk
  • 40 g ground cane sugar
  • 0.5 organic lemon, use grated zest, set aside 1 tbsp of juice
  • 1 dl verbena tea
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 egg white
  • 1 pinch salt
  • 1 dl cream, whipped
Rhubarb compote
  • 200 g red rhubarb, peeled, cut into approx. 1 cm chunks
  • 2 tbsp cane sugar
  • 1 tbsp lemon balm, roughly chopped
Poppy seed brittle
  • 20 g sugar
  • 1 tbsp poppy seed
  • 1 tbsp water
  • 1 tbsp flaked almonds
Tools
  • 4 glasses, each approx. 100 ml
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And that's how it's done
And that's how it's done
Mousse
Beat the egg yolk, sugar and lemon zest in a bowl until the mixture becomes lighter in colour. Stir the gelatine into the hot tea, pass through a sieve into the egg yolk mixture, mix well. Chill until the mixture is just set at the edges, stir until smooth. Beat the egg white with the salt until stiff, carefully fold the egg white and whipped cream into the mousse in turns. Divide the mousse into glasses, cover and chill for approx. 2 hrs.
Rhubarb compote
Place the rhubarb in a pan along with the sugar, reserved lemon juice and lemon balm, cover and simmer gently over a low heat for approx. 5 mins.
Poppy seed brittle
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, mix the poppy seeds and almonds, add to the pan, transfer to a sheet of baking paper, leave to cool, roughly chop.