Rhubarb eggs with vanilla sauce

Name: rhubarb eggs with vanilla sauce
Total time: 145 min
Yield: 4
Ingredients: 5 leaf gelatin; 500 gram rhubarb; 200 ml rose; 175 gram sugar; 5 vanilla bean; 125 ml whipped cream; 4 tuft fresh basil

Ingredients

Directions

Soak the gelatine in a bowl of cold water for 10 minutes.
Cut rhubarb into pieces.
Cut open the vanilla pod.
Fat pudding molds or cups in (1 p.
p.
) Mix the rhubarb in a pan (not aluminum!) With the rosé and 6/7 part of the sugar and cook the mixture for about 10 minutes on medium high heat until the rhubarb falls apart.
Puree the mixture with the hand blender.
Squeeze the leaves of gelatine and dissolve them in the warm rhubarb while stirring.
Spoon the mixture into the molds and allow the jellies to cool.
Then let them solidify in the refrigerator in 2 hours.
Scrape the black marrow out of the vanilla pod.
Boil the cream with the vanilla and the rest of the sugar gently for 10 minutes until a nice sauce, let the sauce cool down.
Turn the eggs on plates and pour the vanilla sauce around them.
Garnish with a tuft of basil.