Rhubarb Charlotte with coconut
Ingredients
for 12 pieces
| 1 kg | rhubarb |
| 7 leaf | gelatine |
| 1 | vanilla pod |
| 180 g | sugar |
| 5 dl | Thai Kitchen Coconut Cream |
| 200 g | sponge fingers |
| 100 g | rhubarb |
| 1 tbsp | water |
| 1 tbsp | sugar |
| some | edible flowers |
How it's done
To prepare
Line the base of a springform pan with baking paper, close the tin frame.
Rhubarb
Cut the rhubarb into pieces, place in a pan. Soften the gelatine in cold water.
Cut open the vanilla pod lengthwise, place in a pan along with the sugar and rhubarb, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. until soft.
Rhubarb cream
Remove the pan from the heat, remove the vanilla pod. Drain the gelatine, place in the hot compote, mix well, puree, leave to cool.
Add the coconut cream to the cooled rhubarb mixture, mix well.
Charlotte
Trim all of the sponge fingers by ⅓, put the offcuts to one side. Place the sponge fingers around the edge of the tin with the sugary side facing out. Briefly dip the reserved sponge finger offcuts in the rhubarb cream, spread over the base of the tin.
Pour the rhubarb cream on top of the sponge finger base, smooth down. Cover the Charlotte and refrigerate for approx. 6 hrs. until set.
To decorate
Peel thin strips from the rhubarb using a peeler, place in a pan with water and sugar, briefly bring to the boil, leave to cool, drain. Arrange the rhubarb strips and flowers on top of the cake.
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