Rhubarb Fromage

Ingredients for Rhubarb Fromage

Instructions for Rhubarb Fromage

To prepare the Rhubarb Fromage recipe, please follow these instructions:

Cream and eggs are taken out of the refrigerator in advance, so it is not too cold.

Egg yolks and sugar are whipped airy. The rhubarb puree is turned into the egg yolks.

The egg whites are whipped stiff. The whip flow is whipped stiff.

The house block is laid in cold water for approx. 5 minutes and gently melt over the water bath. The house block is poured into the egg mass at one time while stirring.

First turn the whipped cream into the egg masses; Then they whipped white. Half of the cream is poured into a serving bowl. Broken macros are spread over and the rest of the cream is poured in.

Fromagen is put in the refrigerator for at least 2 hours or until the day off is stiff.

Fromagen is served with whipped cream and strawberries dipped half in chocolate.

A very delicious and fresh dessert, which can also be served in small ready-made chocolate bowls.