Rhubarb-Compote with tomato-lemon soufflé

Ingredients for Rhubarb-Compote with tomato-lemon soufflé

Instructions for Rhubarb-Compote with tomato-lemon soufflé

To prepare the Rhubarb-Compote with tomato-lemon soufflé recipe, please follow these instructions:

Lemon juice and whipping cream boil together. Egg yolks, sugar and cake cream mixed together. The hot lemon juice with piskefløden reversed in the mixture and boil up. Mixture add stiftpiskede egg whites. Then accepted it in buttered serving molds placed in the freezer. Lemon souffleen is taken out from the molds and placed on tomato dial made in oven at 180 degrees for about 10 mins.

Rhubarb Compote: Sugar lagen boil with vanilla-pods. Rhubarb cut into small pieces and add to and remove from the heat. The tomatoes are removed for the skins and seeds, then sprinkled with sugar, which pulls in 2 hours. Then add the warm rhubarb Compote. Must be 24 hours in refrigerator.