Rhubarb and raspberry crumble with lemon mousse

Ingredients for Rhubarb and raspberry crumble with lemon mousse

Instructions for Rhubarb and raspberry crumble with lemon mousse

To prepare the Rhubarb and raspberry crumble with lemon mousse recipe, please follow these instructions:

All the ingredients and break into pieces together and pressed flat on wax paper. Bake in the oven at 160 degrees for 20 minutes until lightly browned.

Lemon mousse: Soak isinglass in a little cold water. Sugar and eggs whipped together and add lemon juice and grated lemon rind. The mixture heats careful while stirring until it thickens. Melt the gelatine in a little of the hot lemon/egg mixture and then mix with the rest of the lemon/egg mixture. Cool down. Turn the cream foam gently in the cold mass. Style the whole thing in the fridge for a minimum of 2 hours.

Poached rhubarb: 1 or 2 days before boil the Apple juice, sugar and vanilla. Add the rhubarb and cover with a lid and turn off the heat-do not boil rhubarb but must pull in the hot pickle. Rhubarb should be soft, if they are not soft after the first place can there be heated again. Rhubarb cooled for a minimum of 2 days in bed sheet to get the flavor.

Rhubarb with a little pickle and hind porters served on the middle of the plate and sprinkled with crumblen and lemon mousse ball up and placed on top.