The plums I had frozen this summer and the last rhubarb from the garden of my mom are a dessert very light, fresh and tangy.

Small foam and stewed plum-rhubarb

Ingredients (for 4 portions)

For the mousse

  • 250 g of cottage cheese 0% égoutée
  • 2 c to s of thick cream from Isigny
  • 2 eggs
  • 3 c to s of sugar
  • 1 vanilla pod

For the compote

  • 200 g mirabelle plums
  • 150 g rhubarb
  • 10 cl of water
  • 3 c to s of sugar
  • 1 pinch of cinnamon powder

Description
For the compote, peel the rhubarb and cut into small pieces and pit the plums.
Cook gently with the sugar and water for 15 min trying not too crush the fruit and leave to cool.
In a bowl beat the egg yolks with the sugar, add the cottage cheese and sour cream and beat again.
Split the vanilla pod and collect the seeds to add them to the mixture.
Beat apart the egg whites and then incorporate them into the cake mixture and refrigerate while the compote to cool completely.
To prepare, put at the bottom of the verrines with a layer of compote and then a layer of foam, a new layer of compote and then finish off with the foam.
Book 3 hours to cool before serving.

Written by Doc

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