Rhubarb and tomato potatoes with lemon soufflé

Ingredients for Rhubarb and tomato potatoes with lemon soufflé

Instructions for Rhubarb and tomato potatoes with lemon soufflé

To prepare the Rhubarb and tomato potatoes with lemon soufflé recipe, please follow these instructions:

Lemon juice and whipped cream are cooked together. Eggs, sugar and cream are mixed together. Turn the hot lemon juice with whipped cream into the mixture and boil. The mixture is added to pinch egg whites. Then it comes in greased patties that are placed in the freezer. The citrus soufflé is taken from the molds and placed on the tomato plate, placed in the oven at 180 degrees for approx. 10 min.

Rhubarb compote:
The sugar layer is boiled with vanilla bars. The rhubarb is cut into small pieces and added and removed from the heat. The tomatoes are removed for skins and cores, then sprinkled with sugar that draws for 2 hours. Then add the healthy rhubarb compote. Must stand for 1 day in a refrigerator.