Rhubarb foam with vanilla parfait
Hint:
We recommend it with vanilla and fruit ice cream, vanilla cakes or can be eaten alone. It is a fine sour-sweet foam.
Ingredients:
- 0,5 litre LISS Cream Whipper
- 1 LISS Cream charger
- 200 ml heavy cream
- 250 g rhubarb
- 30 ml water
- peel of 1 lemon
- 2-3 powder sugar, as you like it
Completion:
Clean and chop the rhubarb, cook it with the lemon-peel for a few minutes until it is tender.
Mix it well, allow to cool down then chill in the refrigerator to 4°C. Stir it with the heavy cream and the powder sugar. Pour it into the LISS Cream whipper, screw in one LISS charger. Shake it before serving a few times.
