- TM 31
Ingredients
- 750 g Rhubarb, cut in 5cm lengths
- 250 g champagne
- 600 g water
- 100 g sugar
- 10 g gelatine leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill sugar 20 sec/sp 9. Scrape down sides and mill a further 20 sec/sp 9
Add rhubarb and water and cook 20 min/100 deg/sp
"Gentle stir setting" . Allow to cool completely then drain through a fine sieve or nut milk bag for 10 minutes. Do not push rhubarb through the sieve or bag. You should have 500g of pink liquid. Pour 100g of liquid into jug and heat 3 min/50 deg/sp 2. Soak gelatine sheets while liquid is heating. Turn off temp and add squeezed gelatine to the jug while blades are moving 20 sec/sp 2. Slowly add remaining rhubarb liquid through hole in lid with mc in place 2 min/sp 2. Remove lid and slowly add champagne then pour mixture into champagne flutes. Chill for at least 4 hours.
Tip
Pulp can be used in muffins.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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