Rhubarb season has begun, wondering what to prepare with him ... or sand or tart dough, but I decided to finally try out the recipe for rhubarb foam. Fluffy mousse with a slightly sour taste of rhubarb pieces. At the bottom I used digestive biscuits, because I did not have much time, but may also be the biscuits and biscuit.
Components on the bottom:
150 g digestive biscuits
4 tablespoons butter
Crumble the biscuits (I used the shaft), dissolve and add the butter to the crushed biscuits. Mix well and spend a mass Cake (20cm).
Ingredients for Foam:
2 red jelly's (I used raspberry)
300 ml of cream (whipping cream in the UK)
1 tablespoon sugar
3 large stalks of rhubarb (about 300 g)
Dissolve the jelly in a glass of boiling water. Rhubarb cut into cubes, put into the pot, add 5 tablespoons of water and a tablespoon of sugar (can add more if anyone likes really sweet cake). Cook for 10 - 15 minutes, stirring. At the end of the larger pieces, you can mash the potatoes compactor (if someone likes a more rhubarb mousse can be used as a blender, but I prefer to feel the little pieces of rhubarb). Dissolved jelly mixed with boiled rhubarb and allow to cool (for decoration was cast in half a glass of rhubarb jelly and added 2 tablespoons of hot water).
When the jelly with rhubarb begins to tetanus, in a separate bowl whip cream to stiff, then continue whisking gradually add the jelly.
Foam translate into prepared spring form pan lined with biscuits (on top of the hook Pour jelly) Allow to cool for at least 2 hours. Store in refrigerator.
