Yoghurt mousse, lukewarm rhubarb & almond crumbs

A recipe from the winner of the Alto Adige Wine Culture Award: Löwengrube Restaurant

45 minutes

Middle

4 Persons

Ingredients

Yoghurt mousse:

280 g natural yoghurt (creamy, not too sour)

100 ml cream

50 g sugar

Zest of 1 organic lemon

1 pinch of vanilla

2½ sheets of gelatine or 1.3 g agar-agar

Rhubarb:

350 g rhubarb

50 g sugar

Lemon zest/-grated zest from 2 lemons

1 tbsp water

optional: 1-2 strawberries, finely diced

Almond crumbs:

60 g almonds (coarsely chopped, not ground)

20 g sugar

1 pinch of salt

What pairs well with this recipe?

This exquisite dessert impresses not only with its delicate flavour, but also with the tangy, refreshing note of rhubarb and the crumbly texture of the almond crumble. The matching wine should be delicate and not too rich or sweet. A passito from the Eisack Valley - made from dried grapes - is a good choice, as is a rosé muscatel. The colour goes well too!

Preparation

Step 1

Yoghurt mousse

Stir the yoghurt, sugar, lemon zest and vanilla until smooth - do not whip
Soak the gelatine in cold water for approx. 5 minutes
Squeeze out the gelatine
Heat 1 tablespoon of water and dissolve the gelatine in it
Stir into the yoghurt mixture
Whip the cream until light and fold in carefully
Chill until the mousse is firm

Step 2

Rhubarb

Peel the rhubarb and cut into small pieces
Simmer briefly with the sugar, lemon zest and water - Target: soft but dimensionally stable
Only mix the strawberries (if using) at the end
Remove the lemon zest