Rhubarb – Semolina Foam

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g rhubarb
  • 100 g suar, more or less as you like
  • 1 packet vanilla sugar
  • 0.5 ½ lemon (s), the juice from this
  • 250 ml water
  • 50 g semolina
Rhubarb – Semolina Foam
Rhubarb – Semolina Foam

Instructions

  1. Wash and clean the rhubarb and cut into small pieces. Put together with the sugar, vanilla sugar, lemon juice and water in a saucepan and let simmer until the rhubarb collapses.
  2. Stir in the semolina and let it sit a little. Pour the rhubarb and semolina mixture into a metal bowl and beat it in a cold water bath with a hand mixer (mixer) until the mixture has cooled down. This makes the rhubarb semolina mixture wonderfully fluffy and frothy without the addition of cream or egg whites.

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