Rhubarb foam with white chocolate

Ingredients for Rhubarb foam with white chocolate

Instructions for Rhubarb foam with white chocolate

To prepare the Rhubarb foam with white chocolate recipe, please follow these instructions:

Slice rhubarb stems into smaller pieces ker, vanillestangen and scratch choir nene crack out. Boil rhubarb, vanillekorn and-pods with sugar on a low heat for approximately 10-15 minutes until rhubarb is never boil them to death. Cook them without the lid, if formed much juice, so the Marsh does not become too thin. Stir in the process.

Roof vanillestangen up, keel the bog of and store it in the refrigerator, for it will be used.

By serving: whip the cream to foam and turn it and the chopped chocolate in the rhubarb bog. Server in glass or dessert bowls. Garnish, if desired. with a little extra chopped white chocolate.

Tips:
The dessert can be upgraded, if you serve the meringue cakes or make a large meringue pie/bottom, where the foam is used as a cream.