Ingredients (Serves four)
- 3 Tbsp. cold water
- 1 1/2 tsp. plain gelatin
- 2 Cups milk
- 1/2 Cup sugar
- 1/2 vanilla bean - split, and scraped of the seeds
- 2 tsp. lemon zest
- 2 Cups rhubarb-cut into 1-inch pieces
- 1/2 Cup sugar
- 1 Tbsp. lemon juice
Preparation
- Place the cold water in a small cup or bowl. Sprinkle the gelatin over the cold water and allow to soften 5 minutes. Heat the milk, sugar, vanilla bean, and lemon zest in a small saucepan until simmering. Remove from the heat and add the softened gelatin to the hot milk and stir until completely dissolved. Pour the mixture into four 4-ounce molds, ramekins or glasses. Place in the refrigerator and chill for 2 hours or until firm.
- Preheat oven to 400 °F. In a bowl, combine the rhubarb second measure of sugar and lemon juice. Place in an ovenproof baking dish and roast for about 15 minutes, or until tender and the juices have come out. The dessert can be served directly in the serving dish, or dipped in hot water very briefly and un-molded onto a serving plate. Surround with the rhubarb and garnish with a mint leaf and a crisp cookie. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu
