Name: White Chocolate Mousse on Rhubarb-Strawberry Compote
Total time: 45 min

Soak the gelatin sheets in enough cold water until they have collapsed.

Coarsely chop the chocolate. Place in a metal bowl with the milk. Let it melt over a hot water bath. Later add the egg yolks and stir until frothy. Remove from the water bath and let the soaked gelatine melt in the still warm cream. Stir everything in an ice water bath until cooled down.

Whip the cream until stiff and fold into the cream.

Whip the egg whites until stiff, gradually adding the sugar. Also fold into the cream. Chill the mixture with the lid on for at least 3 hours.

Croquant:

Melt the sugar in a small pan until light brown caramel. Add the almond kernels and mix well. Pour immediately onto a buttered baking sheet and set. Now coarsely chop or crush with a rolling pin.

For the compote, hull the rhubarb stalks, remove woody parts and cut into cubes, rinse the strawberries in cold water, remove leafy tops and cut into slices. Put the rhubarb in a frying pan with the strawberry glaze or ~jam and cook until just tender with the lid closed. Lastly, stir in the strawberries and just until well hot. Cool the compote.

To serve, arrange the compote on plates. Cut the mousse into dumplings with a tablespoon dipped in hot water and place on top of the compote. Sprinkle with the croquant.

Tip: Feel free to use better sc

White Chocolate Mousse on Rhubarb-Strawberry Compote

Ingredients:

For The Croquant:

For the compote:

Instructions:

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