Text 9622, 86 rader
Skriven 2008-06-27 03:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: veggie tales 517
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 ML> http://www.printroom.com/ViewGalleryPhoto.asp?evgroupid=0
 ML> &userid=nymets&gallery_id=1144596&image_id=34
 JW> Photo 35, not 34.  Thank goodness you posted the link.  Photo 34 of a
 JW> guy sitting by himself made no sense!!<BG>

I pasted that from my browser. It would appear that perhaps
one photo must have been uploaded after I looked.

The picture has a watermark thingy superimposed, so that
one doesn't get the notion to download it for free; it
makes me look as though I have some fancy glasses on, and
someone asked me, what are those fancy glasses you have on?

Rhubarb Strawberry Tiramisu
cat: fancy, easy
servings: 8 or more

500 g rhubarb 
500 g strawberries 
1 vanilla pod 
1 dr Grand Marnier or equivalent
1 pk (200 g finger biscuits - Biscuits roses de Reims,
- biscuits a la cuillere, Pelerines
4 eggs 
100 g sugar 
500 g mascarpone 

Peel the rhubarb where it is thickest. Leave some of the peel to
have some tartness to balance the sweetness of the other ingredients.
Discard the skins and trimmings.

Using a sharp knife, cut the rhubarb in 0.5 cm slices.

Place in a saucepan with only 1 Tb water, not more, and a vanilla
bean sliced open and scraped. Simmer until soft and add enough sugar
so that the rhubarb compote is tart but edible. Do not overcook, you
want the rhubarb slices to retain a little of their shape.

Flavor with orange rind brandy such as Grand-Marnier.

Let's prepare the wonderfully nutritious mascarpone cream that will
save us from starvation after the rhubarb-and-strawberry calorie
dessert. Separate egg whites from egg yolks, weigh sugar and cheese.
Cream the yolks with the sugar, then add to the mascarpone.
Whisk together until smooth. 

Foam the egg whites  and gently fold them in with careful upwards
movements with a paddle. The idea is to keep as many of the millions
of air bubbles in the foamed whites. When you are a millionaire, even
if only in air bubbles, you want to stay one.

Wash the strawberries, stem and remove any stale parts.

Slice the strawberries and, if the sun has been away on vacation
while your strawberries where growing, discreetly add some sugar
to boost the flavor.

Take the finger biscuits and cut them in the largest bits that
will fit your mold or glasses. These biscuits are made with
foamed egg whites, sugar and a tiny bit of flour. They are very
airy and, in a drinking contest , they will beat a Polish sailor
any day. Place the biscuits at the bottom. 

Spoon just enough rhubarb compote to fully cover the biscuits.
They will soak up the rhubarb juices.

Cover the rhubarb layer with mascarpone cream.

Continue with a generous layer of strawberries.

Cover with a second mascarpone cream layer. You can place one
good-looking strawberry slice on top.

Store in the fridge for a couple hours. You can serve this in
a huge bowl or in individual glasses of any shapes This is
always a huge hit, I've been preparing this for 15 years now
and it makes for a very refreshing dessert. The mascarpone
cream is not commonly found on diet menus, but if you use
many fruits there is not so much of it. And what do diet
doctors know, anway?

source: fxcuisine June 10 08

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