Summary

Ingredients

• 250 g yourt, whole milk
• 8 sheets gelatine, white
• 4 tablespoon sugar
• 2 tablespoon vanilla sugar
• 200 g whipped cream
• Weighed 300 g rhubarb, cleaned and cleaned
• 0.25 liter ¼ cherry juice
• 1 packet sauce powder, vanilla for cooking (for /2 l milk)
• 0.25 liter ¼ milk

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Instructions

1. For four molds of approx. 175 ml each
2. preparation
3. For the yoghurt cream, soak the gelatine in cold water. Mix the yogurt, 3 tablespoons of sugar and 1 tablespoon of vanilla sugar. Squeeze out the gelatine, dissolve it over low heat and take it off the stove. Using a hand mixer, stir 3 tablespoons of yogurt into the gelatin and then stir this gelatin mixture into the rest of the yogurt. Not the other way around, otherwise there will be lumps.
4. Chill the yoghurt cream for 10-15 minutes.
5. Whip the cream. Rinse the four molds with cold water. As soon as the cream starts to gel, fold in the cream. Pour the cream into the molds and cover and chill for at least 4 hours.
6. Meanwhile, for the compote, clean and wash the rhubarb and cut into pieces. Bring the cherry juice and 1 tablespoon vanilla sugar to the boil. Mix half of the sauce powder with 2 tablespoons of water until smooth. Stir the mixed sauce powder into the boiling juice, bring to the boil again and simmer for about 1 minute. Stir in the rhubarb pieces and simmer for 2-3 minutes until the rhubarb is soft. Let cool down.
7. For the vanilla sauce, stir the remaining sauce powder with 2 tablespoons of milk until smooth. Bring the rest of the milk and 1 tablespoon of sugar to the boil, stir in the mixed sauce powder and simmer for about 1 minute.
8. Now briefly dip the molds up to the edge in hot water so that the tartlets come out better. Carefully turn the yoghurt tartlets onto four dessert plates and serve with the rhubarb compote and vanilla sauce.