Servings: 2 servings
Ingredients
- 500 g rhubarb
- 15 tablespoons rhubarb cooking liquid
- 3 tablespoons water
- 2 eggs whites only
- 100 g raspberries
- 2 tablespoons almond butter
- 5 tablespoons chia seeds
- 3 tablespoons powdered sugar or powdered erythritol for a sugar-free version
- Granulated erythritol in place of powdered sugar
Procédé
- Wash the rhubarb and cut it into pieces. Cook/simmer with the sugar (or erythritol) and water for 10 minutes until it forms a compote. Stir occasionally.500 g rhubarb, 3 tablespoons water, 3 tablespoons powdered sugar, Granulated erythritol
- Strain the compote through a sieve, reserving the cooking liquid. Press out as much liquid as possible (using a flexible spatula or the back of a spoon).
- Measure out 15 tablespoons of the cooking liquid and combine with the chia seeds in a container. Refrigerate for at least one hour. Let the drained compote cool as well. If you like, place a grease-free mixing bowl and grease-free mixer beaters in the refrigerator now too.15 tablespoons rhubarb cooking liquid, 5 tablespoons chia seeds
- Blend the almond butter into the chia pudding.2 tablespoons almond butter
- Blend the raspberries into the rhubarb compote.100 g raspberries
- Separate the egg whites from the yolks. Do not use the yolks. Beat the whites until stiff peaks form.2 eggs
- Fold a little of the beaten egg whites into the compote with a spatula. Then fold the compote into the remaining egg whites with a spatula. Work gently to avoid deflating them too much. Some deflation is inevitable, but that's fine.
- Assemble in small serving glasses, starting with a layer of pudding, followed by a few clouds of mousse.
Notes
To beat the egg whites to stiff peaks, use a clean, grease-free mixing bowl (not plastic) and grease-free beaters.
Equipment: immersion blender, (hand) mixer, saucepan, small sieve, large mixing bowl (not plastic), bowls, fork, spoon.
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