Creamy cheese with crunchy almond cookies and strawberries – a perfect treat for summer days!
Ingredients
Rhubarb Compote
- Vanilla syrup – 100 ml
- Rhubarb – 400 g
- Apple juice – 100 ml
Additional
- Vanilla syrup – 20 ml
- Strawberries – 300 g
- Semi-fat cottage cheese – 250 g
- Heavy cream (30% fat) – 150 g
- Amaretti cookies – 100 g
Preparation
Step 1: Cook the Rhubarb Wash and peel the rhubarb if necessary. Cut the stalks into small pieces. Bring to a boil with apple juice and vanilla syrup. Simmer for 3-5 minutes until the rhubarb softens but does not fall apart. Let it cool.
Step 2: Prepare the Cream Wash and hull the strawberries. Set aside a few smaller ones for decoration and chop the rest into small cubes. Whip the heavy cream until stiff peaks form. Mix the cottage cheese with 4 tablespoons of rhubarb syrup, season with vanilla syrup. Mix with the whipped cream.
Step 3: Arrange the Dessert Layers Place a few Amaretti cookies (set aside a few) in the bottom of serving bowls, then layer with rhubarb and strawberries. Spoon the cream cheese mixture over the top. Refrigerate for at least 20 minutes. Serve decorated with whole strawberries and the remaining slightly crushed Amaretti cookies.
