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Strawberry Rosette with Rhubarb Cream

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Ingredients Edit


Directions Edit

  1. Bring the water with the lemon juice and sugar to a boil.
  2. Meanwhile trim leafs of rhubarb, cut of stem and peel.
  3. Cut into 1½ inch pieces and add to the boiling water.
  4. Cook until rhubarb pieces are soft.
  5. Then strain rhubarb well, if necessary add some weight and keep refrigerated.
  6. In a double boiler whip egg yolks with powdered sugar until foaming white.
  7. Add cool rhubarb into mixture, then place bowl on ice.
  8. Whip whipping cream and add to mixture also.
  9. Add a pinch of ground cinnamon.
  10. Spoon rhubarb mixture in center of plates.
  11. Wash strawberries, cut of stem.
  12. Then slice strawberries from top to bottom.
  13. Arrange strawberry slices on top of rhubarb into a circle to obtain a rosette shape.
  14. In center place 1 scoop of ice cream each.
  15. Dust dessert with powdered sugar, garnish with mint leaves and serve.

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