Ingredients:
10 people
Must be prepared the day before serving.
Consommé:
10 cleaned rhubarb stalks
1 vanilla pod, split
1 l water
3 dl sugar
Vanilla parfait:
1.5 dl sugar
8 pasteurized egg yolks
1 bunch chopped fresh mint
1 l cream, lightly whipped
seeds from 1 vanilla pod
Procedure:
1
Bring the rhubarb, vanilla sugar, and water to a boil and simmer until the rhubarb is completely tender. Strain the rhubarb through a wrung-out dish towel and cool the juice.
Whisk the sugar, vanilla, and egg yolks until the sugar has dissolved. Fold in the mint and cream, pour into portion molds, and freeze.
Serve in a bowl or deep plate.
