Ingredients for 4 persons
(50ml orange juice if necessary)
240g granulated sugar
1 packet of custard powder
500 ml sheep’s milk
12 sponge fingers
3 cups of sheep’s milk yogurt
1 vanilla pod
1 cup of whipped cream
4–8 mint leaves for decoration
Cut off the ends of the rhubarb stalks and remove the hard fibrous parts. Cut the stalks into approx. 1 cm cubes. Sprinkle with 150 g sugar in a bowl and allow to rest for about 15 minutes. Gently cook the rhubarb and sugar in a saucepan over medium heat for about 5 minutes, then allow to cool (add the orange juice if necessary).
In the meantime, prepare the custard using the custard powder, sheep’s milk, and 60 g sugar, following the instructions on the packet.
Divide half of the custard between 4 small glass dishes (approx. 500 ml). Break the sponge fingers into rough pieces and scatter over the custard. Pour one-third of the cooled rhubarb with a little of the cooking liquor over the sponge fingers and cover with the rest of the custard. Cover the dishes and refrigerate.
Put the rest of the rhubarb into a freezer-proof container and freeze for about 60 minutes. Place the frozen rhubarb in a mixer with the sheep’s milk yogurt and roughly puree. Return to the container and freeze for at least 60 minutes until the rhubarb ice cream is firm.
Cut the vanilla pod in half lengthwise and remove the seeds. Whip the whipped cream with the vanilla seeds and the remaining sugar (30 g) until stiff. Cut the mint into fine strips.
Divide the rhubarb ice cream between the glass dishes and place a spoon of vanilla whipped cream on top to decorate. Garnish with mint and serve.
Preparation time: approx. 50 minutes
Resting time: approx. 15 minutes
Freezing time: at least 2 hours
Level of difficulty: easy