Strawberry Vanilla Tower with Rhubarb Ragout

Preheat oven to 210 degrees. Line a baking sheet with parchment paper. Cut puff pastry into 14 squares (5 x 5 cm), prick with a fork at short intervals. Brush the pastry pieces with beaten egg and bake in the oven for 10 min.

Mix approx. 50 ml of the milk with starch flour and yolks until smooth. Stir the remaining milk with 200 ml cream, sugar and the pulp of the vanilla pod and heat. Add the cornflour mixture and let it boil while stirring. Briefly bubble gently, remove from the heat and pour through a sieve. 3.

Soak gelatine in cold water, heat with a few drops of water and quickly stir into the vanilla cream. Cool the cream to room temperature.

Whip the remaining cream (200 ml) until creamy and fold into the cream. Cool the vanilla cream for about 1 hour.

Cut the pastry squares horizontally. Fill the vanilla cream into a pastry bag without a nozzle and place dots of cream on half of the pastry squares, in the middle and on the corners. If the cream is too soft, place the pastry bag in the refrigerator for a short time.

Cut the strawberries in half and press them against the crem with the cut side facing out. Place the lid on top and bring the turrets to the table on the spot.

Preparation about 60 min.

Rhubarb ragout (4 servings, preparation about 20 min) 1) Remove peel from rhubarb and cut into pieces. Cut strawberries into wedges.

2) Melt butter, add sugar and caramelize until light.

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