Ramequin Strawberry Raspberry Puree

For the Ramequin Strawberry-Raspberry Puree, clean the rhubarb if necessary and cut into cubes of about 5 mm. Mix with granulated sugar. Allow to steep for approx. 2 hours. Then drain.

Whisk butter and sugar until fluffy (please be patient). Slowly stir in the 2 egg yolks. Add almonds, crushed rusk and milk. Stir in as well.

Fold in cherry-macis powder and salt and add the well drained rhubarb cubes last.

Beat the egg whites with a little salt until stiff and fold into the mixture. Pour into buttered muffin cups (approx. 5 cm diameter). Bake for approx. 30-40 minutes at 180°C (bottom-high heat) on the middle shelf until light brown. Allow to cool in the muffin tin.

Cut strawberries into fine slices and lay out as a ring on the plates. Cut some strawberries into fine cubes and add a few raspberries. Blend with a hand blender to a puree (not too fine).

Season the puree with sugar and lemon juice, Grand Marnier. Spread 1-2 tablespoons of the Ramequin Strawberry-Raspberry Puree on each plate.

Place the Ramequin tartlets on top so that the mixture swells out. Decorate with powdered sugar, almond flakes and mint leaf.

Preparation Tip:

Line muffin tins with overlapping baking paper for easier lifting out. Ramequins can also be prepared well and stored in the refrigerator for 2 days. Then, however, warm up a little, so you taste better.

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