Preparation

1

Step 1

Soak the gelatin in cold water according to the package directions.

2

Step 2

Cut the vanilla bean lengthwise and scrape out the seeds. Bring the vanilla bean, seeds, cream, and sugar to a boil in a saucepan, then simmer uncovered over low heat for 10–15 minutes, stirring occasionally.

3

Step 3

Remove the pot from the stove and take out the vanilla bean. Squeeze out the gelatin and stir it into the hot cream until it dissolves.

4

Step 4

Pour the cream into glasses that have been rinsed with cold water.

5

Step 5

Refrigerate for at least 3 hours (or overnight).

6

Step 6

Serve with rhubarb compote.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 3.0 sheets Gelatine
  • 1.0 Vanilla pod
  • 500.0 g Cream
  • 50.0 g Sugar
  • 100.0 g Rhubarb compote