4. whip the cream until stiff and carefully fold the soaked pumpernickel crumbs into the cream 5. let everything set together for at least six hours in the refrigerator.
6. rinse rhubarb and cut diagonally into pieces 7. melt sugar in a heavy Reindl to caramel, extinguish with red wine 8. add grenadine and spices and bind 9. add rhubarb and infuse for one night 10. to serve, arrange rhubarb pieces on a plate in a star shape, pour a little sauce and place dumplings of the mousse in the center with a hot spoon.
Easter menu 1st course: Foamy soup of spring herbs with roulade of salmon trout and pike-perch 2nd course: Fillet of lamb in pointed cabbage leaf on old beer caramel sauce and stuffed kohlrabi with leek and strawberry puree 3rd course: Pumpernickel fresh cheese mousse on rhubarb compote
Winner: Hartmut Klugow
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!