Читать книгу Vegetable Kitchen - Bernhard Long - Страница 91

Serves 4 meals

Butter (for the gratin form)

350 grams of rhubarb

5 tablespoons sugar

300 grams of strawberries

4 eggs (size M)

4 tablespoons amaretto almond liqueur

Pinch of salt

Icing sugar (for dusting)

The preparation sequence

A gratin dish with butter streak. Preheat the oven to 220 ° C top and bottom heat Preheat.

Rhubarb, peel and chop into bite size pieces. In a nonstick skillet with 1 tablespoon of sugar so the. cook, take out and distribute without the resultant during cooking liquid into the gratin molds 3 minutes. Wash the strawberries with water, brush, cut large fruits into halves and add to the rhubarb into the gratin form.

Separate the eggs and the egg whites with 1 pinch of salt beat very stiff. Stir the egg yolks with the remaining sugar until foamy, stir in the amaretto and undergo the egg whites gently. Cover the fruit with the Eicreme and the gratin in the heated, preheated oven so the. bake until golden 12 minutes

Sprinkle the dish with powdered sugar.