Ribsguf
Desserts (cold)Cook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Ribsguf
| Mint, fresh | ||
| Ribs, fresh | ||
| 0.5 | Savoiardi (ladyfingers) | |
| 0.5 | dl | Sugar |
| 2 | tbsp | Grenadine |
| 2 | tsp | Vanilla sugar |
| 4 | Isinglass, leaves | |
| 5 | dl | Whipped cream |
| 500 | g | Mascarpone |
Instructions for Ribsguf
To prepare the Ribsguf recipe, please follow these instructions:
Whip the cream stiff together with sugar and vanilla sugar. Blend the ribs and stir them in the cream.
Soaked petals in cold water for 5 minutes. Prepare the grenadine and melt the house leaf. When the liquid has cooled slightly, it is mixed in the ribs cream mass.
Add mascarpone and stir the mixture smoothly.
Distribute a layer at the bottom of a rectangular shape with high edges. Lay a layer of Ladyfingers on top of the mass. Continue to switch between ribs cream and Ladyfingers.
Leave the mold covered in the refrigerator for a few hours, preferably overnight before serving.
Decorate with ribs before serving.
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