Rhubarb mousse on macaroni

Ingredients for Rhubarb mousse on macaroni

Instructions for Rhubarb mousse on macaroni

To prepare the Rhubarb mousse on macaroni recipe, please follow these instructions:

Rhubarb compote:
Rhubarb, sugar and water boil to a compot that cools before stirring in the mousse.

Macro bottom: Marcipan is stirred together with sugar until it crumbles. Afterwards, egg whites are stirred. Lubricate on baking paper and baking at 175 degrees for approx. 30 minutes.

Rhubarb Mousse:
Sugar, vanilla grains and a little water boil slightly. Pour over the egg yolks with constant whipping (about 10 seconds).

Kvark stir fennel with rhubarb compot (store a little compote to the bottom) and mix with the egg until it is cold and creamy. Turn some of the mass into the warm soaked and melted house blast. Then flip it all together with the whipped cream.

The rhubarb compot is lubricated on the bottom, after which the mousse is poured over. Set cold for 6 to 8 hours until the cake has settled.