Summary

Ingredients

• 250 g mascarpone
• 0.5 ½ lemon (s), the zest it
• 3 egg yolks
• 40 g suar
• 0.5 ½ vanilla pod (s)
• 2 sheets gelatin
• 200 g cream
• 4 rods rhubarb
• 40 grams sugar
• 100 ml white wine
• 1 shot grenadine
• 1 lemon (s), juice it
• Mint, for decoration

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Instructions

1. Wash the lemon and grate the peel finely. Put in a bowl with the mascarpone. Halve the vanilla pod lengthways and scrape out the pulp and add to the quark. Soak the gelatine in cold water. Beat the egg yolks and sugar until creamy. Whip the cream.
2. Melt the gelatine over low heat, mix it with a little mascarpone mixture and then add to the remaining mixture. Stir in together with the egg yolk and then carefully fold in the cream.
3. Clean the rhubarb and cut into strips. Let the sugar caramelize and deglaze with white wine. Add the grenadine, vanilla pod and lemon juice. Bring to the boil and add the rhubarb. Let it simmer “briefly” so that the rhubarb doesn`t get too soft. Then arrange the compote on a plate and pour a mousse from the mousse over it. Decorate with mint.