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== Ingredients == |
== Ingredients == |
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* [[lemon juice|juice]] of 3 [[lemon]]s |
* [[lemon juice|juice]] of 3 [[lemon]]s |
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# Cook until [[rhubarb]] pieces are soft. |
# Cook until [[rhubarb]] pieces are soft. |
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# Then strain [[rhubarb]] well, if necessary add some weight and keep refrigerated. |
# Then strain [[rhubarb]] well, if necessary add some weight and keep refrigerated. |
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− | # In a double |
+ | # In a double boiler whip [[egg yolk]]s with [[powdered sugar]] until foaming white. |
# Add cool [[rhubarb]] into mixture, then place bowl on [[ice]]. |
# Add cool [[rhubarb]] into mixture, then place bowl on [[ice]]. |
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# Whip [[light whipping cream|whipping cream]] and add to mixture also. |
# Whip [[light whipping cream|whipping cream]] and add to mixture also. |
Latest revision as of 15:15, 23 March 2011
Ingredients
- juice of 3 lemons
- 11 ounces of water
- 1 pound rhubarb
- 2 egg yolks
- 4 ounces sugar
- 4 ounces powdered sugar
- 2 ounces whipping cream
- 2 pints strawberries
- 4 sprigs of mint
- pinch of cinnamon
- 4 scoops of vanilla ice cream
Directions
- Bring the water with the lemon juice and sugar to a boil.
- Meanwhile trim leafs of rhubarb, cut of stem and peel.
- Cut into 1½ inch pieces and add to the boiling water.
- Cook until rhubarb pieces are soft.
- Then strain rhubarb well, if necessary add some weight and keep refrigerated.
- In a double boiler whip egg yolks with powdered sugar until foaming white.
- Add cool rhubarb into mixture, then place bowl on ice.
- Whip whipping cream and add to mixture also.
- Add a pinch of ground cinnamon.
- Spoon rhubarb mixture in center of plates.
- Wash strawberries, cut of stem.
- Then slice strawberries from top to bottom.
- Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
- In center place 1 scoop of ice cream each.
- Dust dessert with powdered sugar, garnish with mint leaves and serve.