Cold rhubarb consomme flavored with galliano

Ingredients for Cold rhubarb consomme flavored with galliano

Instructions for Cold rhubarb consomme flavored with galliano

To prepare the Cold rhubarb consomme flavored with galliano recipe, please follow these instructions:

Rhubarb consomme: wash the Rhubarb and cut into coarse pieces. Add sugar and boil in water, the water should just cover. The amount of sugar depends on how tangy rhubarb is. Rhubarb boil until tender. The soup tasted to, passed through etamin and made on ice.

Candied lemon peel: Peel of the lemon is taken of with a kanaleer iron, so you get some cords of lemon. Boil in half sugar and half water until tender. Be dried in the oven at 50 degrees.

Creme Chantilly: Whipped Cream lightly with powdered sugar. Put on ice 1/2 hour. Be taken forward again, add vanillemarv and whisked to the consistency that can ball.