Ingredients for 4 servings
400 g rhubarb
150 ml grape juice
10 g agar agar
180 g caster sugar
2 packets of vanilla sugar
300 g sheep’s milk curd cheese (2 cups)
4 egg whites
80 ml heavy cream
1 small cooked red beet
Trim the ends of the rhubarb stalks and use a vegetable peeler to remove the tough stringy skin. Cut peeled rhubarb into 3 cm long slices.
Place grape juice in a saucepan. Mix agar agar with 100 g of the caster sugar and whisk into the grape juice. Add 1 packet of vanilla sugar and the rhubarb slices. Bring to a boil, stirring occasionally, and simmer for about 2 minutes until the rhubarb disintegrates. Remove saucepan from heat, place in cold water and cool for about 15 minutes until the mixture begins to firm up.
In a bowl, stir sheep’s milk curd cheese until smooth, then mix in the rhubarb. Beat egg whites until stiff, add 30 g of the caster sugar and continue beating for about 2 minutes. Fold beaten egg whites into the rhubarb mixture. Place 4 dessert rings (approx. 5 cm diameter) on a baking tray and fill them with the rhubarb mixture. Chill in the refrigerator for at least 3 hours, then remove from dessert rings and place on plates.
Beat together heavy cream and 1 packet of vanilla sugar until very stiff and place into a piping bag with a star nozzle.
Roughly grate the red beet, place into a strainer and squeeze ½ teaspoon of juice into a small bowl. Add the remaining caster sugar and blend until sugar turns pink.
Place tartlets into the bowl and coat the lower part with pink sugar.
Pipe a dollop of whipped cream on each of the tartlets. Garnish with 1 raspberry per tartlet, sprinkle with pink sugar and serve.
Preparation time: 60 min.
Cooling time: at least 3 hours
Level of difficulty: medium