Rarbarber coulis, with orange cream, and butterflies

Ingredients for Rarbarber coulis, with orange cream, and butterflies

Instructions for Rarbarber coulis, with orange cream, and butterflies

To prepare the Rarbarber coulis, with orange cream, and butterflies recipe, please follow these instructions:

Rhubarb in syrup: Rarbarber rods peeled, washed and cut into approx. 1/2 cm thick slices, and place in a saucepan. There should be around 500 g finished cleaned rarbarber back. Cover with water and 200 g of sugar, as well as half of the grains from a vanilla rod, second half saves to the mascarpone cream, put the empty vanilla Rod down into the pan. Boil them until tender, and taste of rhubarb syrup and add if necessary. more sugar. If the syrup is very thin, but rhubarb finished, so it in a sieve, rhubarb and cook the syrup (possibly with some more sugar, taste your way) to the becomes thick. Put the cooked's indoor-grown rhubarb back in the syrup. Let it all cook up quickly, remove the vanilla rod and let it cool.

Mascarpone cream: Appelsinen rinse well, shell rives fine and the juice from the pressed. Mascarponen is stirred with whips to it becomes soft and airy. Orange juice (about 5 tablespoons), grandmarnier, Orange Zest (1 TSP), orange marmalade, vanilla sugar, and the grains from half a vanilla Rod turned over in mascarponen. The cream whipped stiff icing sugar mixed in is reversed with easy hand cream into the mascarpone cream. Along the way, to taste with sugar, grandmarnier and orange peel. Style cream on ice, for it will be used.

Butterflies: Eggs, sugar, water and vanilla whipped into an airy mass. Flour sifted in, and reversed with light hand. The dough lubricated out of butterfly wings on a baking sheet that has been greased or with greaseproof paper. Butterfly wings are made as a half circle, there is a little oblong-not more than approximately 3 cm long (of this portion of dough should be at least 12 wings) Butterfly Wings bake for about 7 minutes at 210 degrees.

Serving: in bowls of glass added a bottom of rhubarb with syrup, and then put a nice big dollop of mascarpone cr Form it while you put it on, with a dining happen cause it to resemble a half egg so and say. Take two wings and set them in the cream, as it was a butterfly. Server this lovely fresh summer/spring dessert with a beautiful glass grandmarnier, and a cup of coffee.