Summary

Ingredients

• 500 g rhubarb
• 6 lime (s)
• 300 g suar
• 6 tablespoon water
• 200 ml juice from the compote
• 50 ml cream
• 2 sheets gelatin
• sugar
• 2 nitrogen capsules

For the cream: (panna cotta)

• 200 g rhubarb, diced
• 125 g cream
• 1 vanilla pod (s)
• 3 sheets gelatin
• 100 ml syrup, (rhubarb syrup)

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Instructions

1. Compote:
2. Wash the rhubarb well, peel and cut off the dry ends. Then cut into small cubes.
3. Squeeze the limes and cook to a syrup with sugar, water, rhubarb peels and trimmings.
4. Strain the syrup and bring to the boil once. Add the rhubarb cubes and immediately remove from the heat. The cubes are cooked firm to the bite by themselves.
5. Espuma:
6. Remove 200 ml of juice from the rhubarb compote. Soak the gelatine sheets in cold water, squeeze them out well and dissolve them in a little warmed rhubarb juice. Mix in some cold rhubarb juice and then add the entire mixture to the remaining rhubarb juice and stir well.
7. Stir in the cream and add sugar to taste. Fill everything into an isi whip. A bottle with a volume of 0.5 liters is recommended here. Screw in 2 capsules one after the other and shake well in between.
8. Panna cotta:
9. Soak the gelatine sheets in cold water. Slice open the vanilla pod and scrape it out. Bring the cream with the vanilla pulp and zest to the boil and immediately remove from the heat. Let stand for 10 minutes and then remove the vanilla peel. Squeeze out the gelatine well and dissolve it in the hot cream.
10. Puree the drained rhubarb cubes and stir into the cream.
11. For a nicer color, stir in the rhubarb syrup (recipe in my profile). Alternatively, you can season the mixture with a little juice from the compote and sugar.
12. Pour the panna cotta into glasses.
13. Serving:
14. Spread the rest of the compote on the panna cotta. Spray the espuma into small glasses.
15. A nice addition is a rhubarb chip, the instructions can be found in a recipe from gwexhauskoch, a raspberry sour cream ice cream and raw marinated rhubarb. These two recipes are in my profile.