Curd Mousse with White Chocolate and Rhubarb-Strawberry Compote

For the curd mousse with white chocolate and rhubarb-strawberry compote, first squeeze curd in a tea towel. Chop the chocolate into coarse pieces and melt slowly in a water bath. Beat the egg whites with a little salt until stiff. Carefully fold one third of the whipped cream, the orange liqueur and orange bitters into the curd. Stir in the chocolate as well, then fold in the remaining beaten egg whites. Place the mixture in a bowl and chill, covered, for at least 4 to 5 hours.

For the rhubarb-strawberry compote, clean and wash the rhubarb and cut it into 3 to 4 cm long diagonal pieces. Wash, clean and quarter the strawberries. Then melt the currant jelly in a saucepan over low heat. Add the rhubarb and stew covered until soft. Then add the strawberries and let the compote cool. Peel the orange peel thinly, cut it into fine strips and pour boiling water over it briefly. Boil sugar with 50 ml water. Bring the orange peel to the boil, cool in the sugar and drain in a sieve.

Cut the curd mousse with white chocolate and rhubarb-strawberry compote into portions and serve with the compote and the candied orange peels.

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