Rhubarb-Strawberry Jelly with Vanilla Parfait

For the vanilla parfait, whip the whipped cream until stiff. Separate the eggs and whip the yolks with 40 g sugar until creamy, whip the egg whites with 40 g sugar until stiff. Cut a vanilla pod in half lengthwise, remove the pulp and mix into the egg yolk foam. Mix whipped cream with egg yolk foam and snow and stir in juice of one lemon. Pour the mixture into a freezer-safe mold and freeze in the freezer for 6 hours. About half an hour before serving, place the mold in the refrigerator to allow the parfait to thaw a tiny bit.

Rinse and peel the rhubarb and cut into 1 cm pieces. Rinse strawberries, clean and cut into quarters. Cut the vanilla bean in half lengthwise and squeeze out the pulp. Soak the gelatin in cold water.

In a saucepan, bring rhubarb to a boil with orange juice, vanilla pulp and 80 g sugar and simmer everything together for about 5 min on low heat. Squeeze the soaked gelatine and let it melt in the hot compote. At the end add the strawberries. Fill the compote into dessert bowls and cool.

Cut gnocchi from the parfait and serve them with the rhubarb grits.

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