Rhubarb Compote in Port Wine with Semi-Frozen Raspberry Spirit Whipped Cream


Rating: 3.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 6.0 (servings)

For 6 people:







Cream:








Instructions:

Cut rhubarb into pieces, thinly peel lemon. Bring port wine with sugar and lemon peel to a boil. Remove the lemon peel, add the rhubarb to the broth, bring to the boil and cook for 5 to 7 minutes.

Bind with cornstarch, cool and put aside to cool. Whip cream until stiff, fold in powdered sugar and raspberry brandy and freeze for 90 min.

Roast the pine nuts in a dry frying pan. Cut kiwi into slices.

Divide rhubarb compote evenly on precooled plates, garnish with kiwi slices and lemon balm. Also arrange the semi-frozen raspberry cream on the plates and sprinkle with pine nuts.

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