Iced Curd Dumplings on Braised Rhubarb

Soak gelatine leaves in cold water and melt over a hot water bath. Whip the cream until stiff and fold evenly into the curd mixture. Refrigerate until firm, 2 to 3 hours.

Peel rhubarb if necessary and cut into 3 cm pieces. Caramelize sugar in heavy saucepan. Add rhubarb and butter, extinguish with white wine. Cook on low heat in closed saucepan until tender.

Pieces should remain soft but still consistent. Season with vanilla sugar. Cool down a bit.

While rhubarb is cooking, prepare sweet butter crumbs: Toast bread crumbs in butter and season with sugar, vanilla sugar and cinnamon. cool.

Cut the stiff curd mass into 12 balls with an ice cream scoop, roll them in the sugar crumbs and freeze them (not too long) in a blast freezer.

Spread a sun wreath from the leafy cut strawberries on the dessert plate. In the center put a spoonful of slightly warm rhubarb compote form. Place two iced dumplings on top and garnish with mint.

Other types of compote (strawberries, red fruit jelly, hot raspberries) also fit well.

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