Strudeltoertchen with Vanilla Rhubarb Compote

(*) Make lauter sugar: Boil sugar and water in equal parts, stir and boil to a thick consistency. For a quarter of a liter of sugar, you need about 200 ml of water and 200 g of sugar.

For the vanilla sauce, put whipping cream and milk in a suitable bowl, add vanilla pulp and vanilla bean and let it steep in it for one night. Next, remove the pod, boil the milk-cream mixture with sugar. Mix the yolks, stir in boiling milk and stir everything together on the water bath until the sauce is nice and thick.

Sift flour onto countertop, make a well in the center, pour in egg, oil, 150 ml water and salt and knead everything together until smooth. Wrap in plastic wrap and rest for 1-2 hours. Then roll out on a floured tea towel and roll out paper-thin. Using a cookie cutter, cut out 20 circles with a diameter of 5 cm and deep-fry them in hot fat until golden brown.

For the sour cream, whisk sour cream with lime juice, lime zest and lime sugar until smooth. Soak gelatin in cold water, let it melt dripping wet in a small pot at moderate temperature and stir into the cream. Place in the refrigerator to set.

For the compote, bring apple juice, white wine and liqueur sugar to a boil with the vanilla pulp. Blanch the rhubarb pieces in the broth, remove, drain and set aside to cool. Boil the broth by 1/3 and mix with the

Related Recipes:

Mango Vanilla TerrineSeparate the mangoes from the peel. Cut the pulp from the stone by cutting off one half of the fruit at the... Strawberry Rhubarb Apple CompoteFor the strawberry-rhubarb-apple compote, peel rhubarb, cut into not too small pieces. Peel and dice apple... Pheasant Breast with Rosemary and VanillaFor the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and... Cod with Papaya and Lime – Karlheinz HauserPreheat the oven to 180 degrees. Remove the skin from the papaya, cut in half and remove the core with a... Ricotta Parfait with Caramel Sauce and Nut BrittleFor the ricotta parfait, boil 100 ml water with the vanilla pulp and sugar in a small saucepan until syrupy... Vanilla TiramisuFor the vanilla tiramisu, mix vanilla qimiq with mascarpone, sugar, vanilla pulp and egg liqueur until smooth... Tuna Carpaccio with Lime CreamFor the lime cream, mix crème fraîche with whipped cream and lime juice until smooth and add the lime zest... Chocolate CupcakesFor the chocolate cupcakes, first mix mascarpone with powdered sugar, bitter almond flavoring, vanilla pulp... Crab Tails with Couscous OrientalPeel the crab tails and remove the intestines. Mix the ingredients for the marinade well and season with salt... Semolina Flummery with Apricots in Honey SyrupFor the semolina flummery, chop the cooking chocolate and white chocolate separately with a large knife. Soak...