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Strawberry cream floss with rhubarb
Cream of strawberries and rhubarb.
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Ingredients
Directions
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Cut the rhubarb into a piece of 3 cms. Bring the water with the sugar to a boil in a saucepan. Add the rhubarb pieces and soften in 5-7 minutes. If necessary, bind the cooking liquid with a tie. Allow the rhubarb to cool.
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Cut the strawberries into pieces. Leave 2 tablespoons of strawberries for the garnish. Puree in a bowl with hand blender or food processor the rest of the strawberries with balsamic vinegar and the rest of the sugar. Beat the mascarpone through.
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In 4 high glasses, pour alternately white custard, rhubarb and layers of strawberry cream. Finish with a layer of white custard. Garnish the strawberry cream chip with pieces of strawberry.
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Nutrition
330Calories
Sodium27% DV640mg
Fat28% DV18g
Protein10% DV5g
Carbs12% DV37g
Fiber40% DV10g
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