for 4 person

Mousse

1	fresh egg yolk
40 g	ground cane sugar
½	organic lemon, use grated zest, set aside 1 tbsp of juice
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 dl	verbena tea
1	egg white
1 pinch	salt
1 dl	cream, whipped

Rhubarb compote

200 g	red rhubarb, peeled, cut into approx. 1 cm chunks
2 tbsp	cane sugar
1 tbsp	lemon balm, roughly chopped

Poppy seed brittle

20 g	sugar
1 tbsp	water
1 tbsp	poppy seed
1 tbsp	flaked almonds

How it's done

Mousse

Beat the egg yolk, sugar and lemon zest in a bowl until the mixture becomes lighter in colour.

Stir the gelatine into the hot tea, pass through a sieve into the egg yolk mixture, mix well. Chill until the mixture is just set at the edges, stir until smooth.

Beat the egg white with the salt until stiff, carefully fold the egg white and whipped cream into the mousse in turns. Divide the mousse into glasses, cover and chill for approx. 2 hrs.

Rhubarb compote

Place the rhubarb in a pan along with the sugar, reserved lemon juice and lemon balm, cover and simmer gently over a low heat for approx. 5 mins.

Poppy seed brittle

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, mix the poppy seeds and almonds, add to the pan, transfer to a sheet of baking paper, leave to cool, roughly chop.

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