Rhubarb Jelly with Strawberries and Woodruff Mousse

Soak 5 sheets of gelatin in cold water for 10 minutes.

Bring the rhubarb juice to the boil with 75 g sugar. Remove from heat, let the squeezed gelatine melt in the hot liquid. Cool at room temperature.

Clean the rhubarb and cut into 1 cm wide pieces. Bring the red wine to the boil with the remaining sugar in a saucepan. Pour in rhubarb and cook over medium heat, stirring, until tender, 7-8 minutes, without breaking down. Soak remaining gelatin. Remove rhubarb from heat and let squeezed gelatin melt in hot compote. Transfer to a suitable bowl and cool.

Clean the strawberries and cut them into quarters. Grind 150 g strawberries with a hand blender. Fold the strawberry puree into the cooled rhubarb compote.

Pour one third of the cooled rhubarb juice into 4 glasses. Place glasses in the refrigerator to gel the juice. Half of the rhubarb compote in the glasses form, put cooled and tighten a little bit. Continue in this way with the remaining juice and rhubarb compote, firming each layer. Leave about 1.5 cm between the last layer and the rim of the glass.

Heat milk to about 60 °C, remove from heat. Add the honey and dried woodruff and leave to infuse in the milk for 30 minutes. Strain and, just before serving, heat again to just below boiling point and whisk or milk frother until creamy.

Serve:

Top each glass with a cap

Related Recipes:

Riesling Mousse with Red GooseberriesFor the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a... Cold Rice Cream with Orange CompoteFor the cold rice cream with orange compote, first boil the rice with a pinch of salt until soft. Remove the... Grapefruit Sorbet with Mango Grapefruit CompoteFor the compote, bring water with sugar to a boil in a saucepan. Make open over medium heat for 10 min, then... Rhubarb Pie with Meringue ToppingTry this delicious cake recipe: 1. knead together fat, flour, baking powder, egg yolks, sugar and vanilla... Amrun Lugworm CakeMake a batter, brush 3/4 of the batter onto a greased and crumbled tray, this works exceptionally well with a... Charlotte with StrawberriesBeat eggs, sugar and vanilla sugar until thick and creamy. Then fold in flour. Spread a greased baking tray... Marzipan Mousse with Blueberry LayerFor the marzipan mousse with blueberry layer, heat 200 ml of whipped cream in a saucepan, cut the marzipan... Ricotta and Cherry Topping Cake with Cherry SaucePreheat the kitchen stove to 200 degrees. For the base, melt the butter in a small saucepan. Then add to the... Poppy Seed Cake with Apple CreamFor the poppy seed cake, wash the lemon hot, dry and finely grate 1/2 tsp of the zest. Beat eggs and sugar... Cream Cherry SlicesPreheat the oven to 220 °C. Cover a baking tray with baking paper. Place the puff pastry sheet on the...