Ingredients
- 12 strawberries (fresh)
- 4 egg whites
- 1 gelatin (envelope)
- 1/2 puree the rhubarb in a food mill
- 550 gr rhubarb (chopped)
- 450 gr sugar
- 350 gr sugar in a (heavy)
- 240 ml cream (heavy)
- 100 gr sugar
- 60 ml water
- 30 ml water (cold)
- 4 gr vanilla
cream. Make a collar of wax paper and fit it around a 1.5 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~-
