Poppy seed pasta with strawberry and rhubarb compote, sour cream mousse, mint sponge
Preparation
- Sour cream mousse: Stir the sour cream with the sugar, vanilla sugar and lime zest until smooth. Soak the gelatine in cold water, squeeze out and melt in approx. 50 ml of the cream on the hob or in the microwave. Beat into the mixture. Whip the remaining cream until stiff, add the sugar and fold into the mixture. Chill the mousse for approx. 4 hours or overnight.
- Strawberry and rhubarb compote: Wash the strawberries, remove the stalk and halve or quarter them depending on their size. Remove the fibrous skin from the rhubarb, cut into slices and simmer in its own juice in a pan with the sugar and vanilla sugar until al dente. Thicken with cornflour. Add the strawberries, bring to the boil again briefly and leave to cool.
- Mint sponge: Blend all the ingredients with a hand blender until smooth. Pass the mixture through a fine sieve and pour into a cream whipper, close and aerate. Shake well upside down. Fill the mixture approx. 2 cm high into firm cardboard cups and cook in the microwave at the highest setting for approx. 20 - 50 seconds. Leave to cool in the tin, remove and tear into irregular pieces.
- Poppy seed pasta: Cook the 11er Potato Noodles in lightly boiling salt water until they float to the surface. Melt the butter in a pan, skim off the potato noodles and add to the pan. Mix the poppy seeds, sugar and vanilla sugar, sprinkle over the Potato Noodles and toss.
- SERVING SUGGESTION Arrange the strawberry and rhubarb compote on plates, place the poppy seed noodles on top and garnish with fragrant elderflowers and icing sugar. Shape the mousse into dumplings, serve and drizzle with advocaat. Serve the mint sponge with the mousse. Decorate with mint leaves and icing sugar.
Ingredients
-
Sour cream mousse:
500 g sour cream
60 g sugar
12 g vanilla sugar
Zest of 3 limes
4 sheets of gelatine
150 ml cream
15 g sugar -
Strawberry and rhubarb compote:
450 g strawberries
450 g rhubarb
125 g sugar
25 g vanilla sugar
10 g cornflour -
Mint sponge:
20 g mint, finely chopped
35 g sugar
25 g flour
2 eggs -
Poppy seed pasta:
30 Potato Noodles
50 g butter
50 g poppy seeds, finely grated
90 g sugar
10 g vanilla sugar -
As garnishing:
Advocaat
4 - 6 elderflowers
6 mint leaves
Icing sugar