Peel off the rhubarb and cut into pieces approx. 1.5 cm long. Let it steep for 30 minutes in a saucepan with the sugar mixture.
Then cook until soft with the scraped pulp of the vanilla pod. Then pour in the wine. Dissolve the soaked gelatine in the hot mixture. Chill the compote and let it set a little.
Whip the cream and fold into the cream. Chill the dessert well in the refrigerator.
Despite the simple ingredients, this is a very elegant and noble dessert. Can be prepared the day before the arrival of guests and stored in the refrigerator, just before serving, make a caramel crust. Cook: 2 hour Servings: 8 Ingredients Fat cream – 1 Gl...
Cake “Creme brulee” is a wonderful homemade pastry that is perfect for tea drinking on weekdays and holidays. Delicious, delicate, soft, inexpensive! Take note of the recipe! Cook: 2 hour Servings: 12 Ingredients Sour cream – 150 Grams Sugar – 250 grams (...
Do you like crème brulee-flavored desserts? Here is the original version – crème brulee filling for tartlets. Add some cinnamon and vanilla to the cream and fill the shortbread baskets with them. And to heighten the effect, you can slightly melt the sugar...