- Cooking at the table
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Free delivery from CHF 80.-
01. May 2016
Preparation time: 20 minutes
Cooking time: 50 minutes
Place diced rhubarb, sugar, contents of vanilla pod and white wine in a pan and cook on medium heat covered until almost soft. Take the diced rhubarb out of the liquid and almost completely reduce it down.
Then add the diced rhubarb and sliced strawberries once more and mix carefully.
Place all ingredients of the gratin mass (apart from 50 ml full cream) into a chrome steel bowl and beat with a whisk whilst warm over a pan with a small amount of simmering water. (The sugar has dissolved and the mass has bound together/consistency of custard).
Then take the bowl from the pan and stir cold with a mixer or by hand.
Place strawberry-rhubarb compote in portions into gratin dishes or soup bowls.
Pre-heat the oven to 200°C.
Beat 50 ml of cream until stiff and then carefully fold into the gratin mass.
Divide the gratin mass up between the strawberry-rhubarb compote portions and bake until golden brown in the pre-heated oven. Serve with the glazed puff pastry flower.
Vanilla ice cream and icing sugar go with this.
The strawberry-rhubarb compote can be easily prepared the previous day. Stir the gratin mass warm-cold and then chill. Before cooking you only have the cream to beat until stiff and fold through.
The puff pastry flower is also something that can easily be prepared in advance.