Summary

Ingredients

• 125 g couverture, white
• 1 vanilla pod (s)
• 1 sheet gelatin, white
• 1 large egg (s)
• 1 tablespoon orange liqueur
• 250 ml whipped cream
• 250 g biscuit (s), amarettini (small Italian biscuits)
• 500 ml orange juice, (without pulp)
• 40 grams sugar
• 8 g cornstarch
• 4 tablespoon Campari
• 450 g rhubarb

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Instructions

1. Roughly chop the couverture and melt over steam. Cut the vanilla pod lengthways, scrape out the pulp, mix into the couverture. Soak the gelatine in cold water.
2. Beat the egg with the orange liqueur over the steam to a thick cream. Squeeze out the gelatine and dissolve it in the cream. Whip the cream until stiff. Coarsely chop the amarettini. Stir the couverture into the egg cream and gradually fold in the cream and amarettini. Chill the mousse for at least 5 hours.
3. Bring the orange juice with the sugar and the scraped-out vanilla pod to the boil. Mix the starch with the Campari until smooth, stir into the orange juice and simmer gently for 8 minutes. Wash and clean the rhubarb, cut diagonally into pieces approx. 3 cm long and add to the orange juice, bring to the boil briefly, then allow to cool. Take out the vanilla pod.
4. To serve, distribute the compote on dessert plates. Use a tablespoon dipped in hot water to form 2 smooth cams per serving from the mousse and serve on the compote.