Summary

Ingredients

For the mousse:

• 3 sheets gelatin, white
• 4 stalk / s basil, Thai
• 150 g yourt, (cream)
• 2 tablespoon lime juice
• 2 medium egg (s)
• 50 grams sugar
• 2 tablespoon plum wine
• 150 ml whipped cream

For the compote:

• 500 g rhubarb, red
• 2 sticks lemongrass
• 10 g iner, fresher
• 100 g cane suar
• 3 tablespoon plum wine

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Instructions

1. For the mousse, soak the gelatine in cold water. Pluck the leaves from the Thai basil and place in a tall mixing bowl with yogurt and lime juice and puree very finely with the cutting stick.
2. Put the eggs with sugar and plum wine in a metal bowl and whip over a hot water bath until thick and creamy for at least 10 minutes. Dissolve the pressed gelatine in the hot mixture. Stir in yoghurt, chill for approx. 30 minutes.
3. Whip the cream until stiff. As soon as the yogurt starts to set, fold in the cream and pour the mousse into a bowl. Chill for at least 4 hours.
4. For the oven rhubarb, wash the rhubarb, clean, dry well and cut diagonally into approx. 8 cm pieces. Clean the lemongrass and press it flat with the back of a knife or the bottom of a saucepan. Peel the ginger and cut into slices.
5. Put all the prepared ingredients in a roasting tube. Pour in the plum wine. Close the roasting tube. Cook in the preheated oven on the 2nd rack from the bottom at 180 degrees for 15-20 minutes (gas 2-3, convection 160 degrees).
6. Cut off the mousse and serve with the rhubarb.
7. The rhubarb can also be cooked al dente in a saucepan over low heat.