Preparation time is 20minutes
Cook time is 8minutes
Total time is 28minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 400grams trimmed rhubarb, sliced
- 1 piece fresh root ginger, 2.5 cm piece, peeled and finely chopped
- 5tablespoons water
- 3teaspoons powdered gelatine
- 4 egg, yolks only
- 6tablespoons granulated sweetener
- 3/4 cup skimmed milk
- 2 egg, whites only
- 125grams low-fat crème fraîche
- 3 drops pink food colouring
- 1/2 orange, rind (to decorate)
Method
Step 1 of 5
Put the rhubarb pieces in a saucepan with the ginger and 2 tablespoons of the water. Cover and simmer for 5 minutes until tender yet still bright pink. Mash or purée.
Step 2 of 5
Put the remaining water in a small bowl and sprinkle over the gelatine, making sure that all the powder is absorbed by the water. Leave to soak for 5 minutes.
Step 3 of 5
Whisk the egg yolks and sweetener until just mixed. Pour the milk into a small saucepan and bring just to the boil. Gradually whisk the milk into the egg yolks, then pour the mixture back into the saucepan. Slowly bring the custard almost to the boil, stirring continuously, until it coats the back of the spoon. Do not allow the custard to boil or the eggs will curdle.
Step 4 of 5
Remove the pan from the heat and stir in the gelatine until it has dissolved. Pour into a bowl, stir in the cooked rhubarb and leave to cool.
Step 5 of 5
Whisk the egg whites until stiff, moist peaks form. Fold the crème fraîche and a few drops of colouring, if used, into the cooled custard, then fold in the whisked whites. Spoon into 6 glasses and chill for 4 hours until lightly set. Decorate with orange rind just before serving.
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