White Chocolate Dumplings on Rhubarb Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chocolate, white
- 200 ml milk
- 200 ml whipped cream
- 2 egg (s)
- 5 sheets gelatin
- 500 g rhubarb
- 200 g jam (strawberry)
- 50 g almond (s), flakes
Print Recipe
Pin Recipe Instructions
- Soak gelatine in cold water. Roughly chop the chocolate. Separate eggs.
- Melt the chocolate with milk in a bowl in a hot water bath. Remove the bowl from the water bath and stir in the egg yolks. Pour the soaked gelatin into the mass and dissolve in it. Stir cold in an ice water bath. Whip the whipped cream until stiff and mix with the cream. Beat egg whites until stiff and mix in the same way.
- Cover and chill the cream for 3 hours.
- Cut the rhubarb into 3 cm long pieces. Put the strawberry jam and rhubarb in the pan and cook covered until soft.
- Arrange the cooled compote on plates. Cut out dumplings from the cream with a tablespoon and place on the compote. Sprinkle with flaked almonds.
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