Preparation

1

Step 1

Soak the gelatine in cold water according to the package instructions. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the vanilla pod and pulp with the cream and sugar to the boil in a saucepan and then simmer uncovered over low heat for 10 - 15 minutes, stirring occasionally.

2

Step 2

Remove the pot from the heat and remove the vanilla pod. Squeeze out the gelatine and dissolve it in the hot cream while stirring. Pour the cream into cold-rinsed jars. Place in the refrigerator for at least 3 hours (or overnight). 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