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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a cake tin approx. 25 cm diameter, brushed with a little oil and fully lined with cling film One preserving jar (approx. 250 ml)
How it's done
Place the biscuits and walnut kernels in a bowl. Mix in the butter and fleur de sel, spread the mixture over the prepared base, press down firmly using the back of a wet spoon, chill.
Combine the yoghurt, sugar, the lemon zest and lemon juice. Dissolve the gelatine in hot water, combine together with 2 tbsp of the yoghurt mixture and immediately stir well into the remaining mixture. Spread the yoghurt mixture over the biscuit base, cover and chill for approx. 4 hrs.
Mix the rhubarb and sugar in a pan and leave to absorb for approx. 30 mins. Add the water, bring to the boil. Cover and simmer for approx. 10 mins. until soft, puree, allow to cool a little. Using a whisk, combine the rhubarb puree, sugar, cornflour, egg yolks and butter in a pan and bring to the boil over a medium heat, stirring constantly. While hot, pass half of the creamy mixture through a sieve into a clean, pre-warmed jar, seal immediately. Stir the gelatine into the rest of the hot mixture, then pour the mixture through a sieve into a bowl, allow to cool, stir until smooth. Spread the curd over the yoghurt layer, chill for approx. 2 hrs. more. Remove from the tin, cut diagonally into 8 slices. Scatter the blossoms over the top.
|Tip:||For an extra kick of freshness, scatter a few basil leaves over the slices.|
|Tip:||Use the rhubarb curd in the jar to spread on bread or enjoy with yoghurt. Once opened, keep the jar in the fridge.|
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