Dagger cream with rhubarb
Kama - oatmeal made from flour ground from pre-roasted seeds of rye, oats and barley with the addition of chopped dry peas, which is poured with fresh milk or yogurt.
Ingredients
Servings 4- 1 kg natural yogurt
- 3 art. l flour-oatmeal kama
- 1 cup honey
- 500 g rhubarb
- 1 orange
- 100 g sugar
- 2 slices ginger
- 1 st. l. starch
- pancake batter chips for serving
Cooking
Step 1
Put the yogurt in cheesecloth or in a sieve. Leave for 6-8 hours.
Step 2
Peel the rhubarb and cut into small cubes. Remove the zest from half an orange and squeeze the juice from the whole orange, mix with sugar and ginger. Marinate the rhubarb in this mixture for 6-8 hours.
Step 3
Mix prepared yogurt with honey and kama flour. Stir and refrigerate for 2 hours.
Step 4
At this time, remove the ginger from the marinade. Bring the rhubarb mass to a boil. Remove from heat immediately and strain the rhubarb into a sieve. Return the resulting syrup to the saucepan. Mix immediately with starch diluted in a small amount of cold water. Stir until smooth. Transfer the rhubarb to a bowl and mix with the resulting jelly-like mixture. To serve, spread the rhubarb mass in bowls or bowls, add kama quenelles and garnish with pancake dough chips. Serve right away.