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LOOKING for: Rhubarb My rhubarb is almost ready. I need some new recipies. Thanks for your help. Here's a favourite that I've posted several times before. It's so easy too! Ingredients for 2 servings: 2 1/4 cups of rhubarb cut in 1 inch pieces 1 orange 2 teasp grated orange peel, plus a few thin slices for decorating 1/2 cup granulated sugar 1/2 cup water 1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces. 2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water. 3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool. 4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel. Makes a great breakfast dish, tangy and refreshing. Here's the rhubarb pie recipe with my favourite pastry that's irresistible to the last crumb. 5 cups rhubarb cut into 1 to 1 1/2 inch pieces 1 1/2 cups sugar 1/3 cup flour pinch salt 1 teasp grated orange peel 2 TBS butter Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated. Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter. Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water. Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden. Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate: Nathan's Never-Fail Pastry: Preheat Oven to 425F (220C): 2 1/2 cups flour 1/2 teasp salt 1 teasp baking powder (not baking soda !) 1/2 pound (227 grams) lard - such as Tenderflake Lard 1 teasp white vinegar 1 egg slightly beaten (see point 3 below) 1) Mix flour, salt and baking powder in large bowl - Cut lard into flour with two knives until it's all in small crumbs 3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture. - Add liquid to flour and mix gently with fork until all is moist. Form it into a ball. - Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible. SharonCb Here's some that we like. Rhubarb Crisp 1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups 3/4 cup sugar 1 cups all-purpose flour 1 teaspoon cinnamon 1 cup firmly packed brown sugar ½ cup old-fashion rolled oats ½ cup unsalted butter, melted but not hot Vanilla ice cream Preheat oven to 375 degrees F. In a large bowl combine rhubarb with sugar, ¼ cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. In a bowl, combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture. Bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream. NOTE: This makes a lot of topping. You can reduce to 3/4 cup of flour and 3/4 cup of brown sugar. Rhubarb Custard Bars Base: 2 cups flour ¼ cup sugar 1 cup margarine Filling: 2 cups sugar 7 Tbsp flour 1 cup Carnation evaporated milk 3 eggs 5 cups chopped rhubarb and strawberries Topping: 1 pkg (8 oz) cream cheese ½ cup sugar 1 tsp vanilla extract 1 cup Cool Whip whipped topping Line a 13x9-inch pan with aluminum foil and grease. Base: Cut the margarine in with the flour and sugar until well combined. Press mixture in the bottom of the prepared pan. Bake in a preheated 325°F oven for 10 minutes. Filling: Cream the sugar with the eggs; add the evaporated milk and mix well. Toss the rhubarb and strawberries with the flour and add to the egg mixture. Pour filling over the pre-cooked base and bake for 35-45 minutes. When completely cooled, spread the topping mixture over the top. Topping: Cream together the cream cheese, sugar, and vanilla. Fold in the whipped topping. (Cream cheese should be at room temperature.) Rhubarb Cake (I've only made it with milk and vinegar instead of buttermilk.) ½ cup butter 1½ cups white sugar 1 egg 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda ½ tsp salt 2 to 3 tsp cinnamon 1 cup buttermilk (OR 1 cup milk plus 1 Tbsp vinegar; let sit 10 minutes) 2 cups chopped rhubarb, in ½-inch pieces 1 Tbsp flour Topping: ¼ cup butter, do not melt 2 to 3 tsp cinnamon 1 cup firmly packed brown sugar Batter: Cream butter and sugar until smooth and creamy; beat in egg and vanilla. Sift together flour, soda, and salt. Add to creamed mixture alternately with milk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 Tbsp flour and mix gently into the batter. Spoon into a buttered 13x9-inch cake pan and smooth the surface. Topping: Blend together all ingredients and sprinkle evenly over the batter. Bake in a preheated 350°F oven for 45 minutes, or until cake has risen and browned and comes away from the edges, and a skewer inserted in center comes out clean. I had rhubarb once a long time ago and didn't care for it, but something about the rhubarb orange compote makes me want to try again! Have to find some rhubarb and try again. The recipes all look so good, makes me wish I liked rhubarb a little more! RHUBARB CHUTNEY (great with grilled or broiled lamb chops) 1/ 2 lb. rhubarb, trimmed and cut into 1/ 2 inch pieces (2 cups) 1/ 2 medium onion, chopped 1/ 3 cup honey 1/ 4 cup water 1/ 4 cup golden raisins 2 jalapeno peppers, seeded and finely chopped 1 Tbsp. cider vinegar 1 clove garlic, finely chopped pinch of ground cardamom and/or ginger Mix all ingredients in medium saucepan. Bring to a simmer over medium heat: reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. 6 servings. STEWED RHUBARB WITH ORANGE 4 servings 1 lb. rhubarb, trimmed ind cut into 1 inch pieces (4 cups) 1/ 2 cup orange marmalade 1/ 4 cup sugar ground cinnamon grated nutmeg 2 Tbs. water Combine all ingredients in saucepan. Bring to a simmer, reduce heat to low and cover the pan. Cook, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes. RHUBARB AND FLAX COFFEE CAKE 375 ml (1 1/2 cups) flour 12 ml (2 1/2 tsp) baking powder 125 ml (1/2 cup) sugar 2 ml (1/2 tsp) salt 2 ml (1/2 tsp) cinnamon 45 ml (3 tbsp) ground flax meal 1 large egg 60 ml (4 tbsp) canola oil 125 ml (1/2 cup) milk 500 ml (2 cups) cubed rhubarb For crumble topping: 125 ml (1/2 cup) packed brown sugar 50 ml (1/4 cup) each whole wheat flour, old-fashioned rolled oats 45 ml (3 tbsp) butter 5 ml (1 tsp) cinnamon Preheat oven to 205 C (400 F). Grease 8-inch round springform pan. Sift together flour, baking powder, sugar, salt and cinnamon. Stir in ground flax. In another bowl, beat egg with a fork and whisk in oil and milk. Pour into flour mixture, add chopped rhubarb and stir until mixed. Pour into prepared pan. Place topping ingredients in small bowl and rub together until combined and crumbly. Sprinkle over cake batter. Bake for 30 minutes, or until toothpick or cake tester inserted into centre of cake comes out clean. RHUBARB CRUMBLE 1 litre (4 cups) rhubarb cubes grated zest of one orange 250 ml (1 cup) sugar (white sugar or equal parts white and brown) 50 ml (1/4 cup) flour For the crumble topping: 250 ml (1 cup) whole wheat (or white) flour 125 ml (1/2 cup) old-fashioned rolled oats 175 ml (3/4 cup) brown sugar 5 ml (1 tsp) cinnamon 125 ml (1/2 cup) butter Optional: 50 ml (1/4 cup) chopped pecans Preheat oven to 190 C (375 F). Butter baking dish. Stir together rhubarb, orange zest, sugar and flour. Pour into prepared baking dish. Mix together topping until well-combined and mixture is crumbly. Sprinkle over rhubarb; bake 35 minutes until rhubarb is bubbly and crumble topping is golden and crisp. (Set baking dish over foil-lined pan in case rhubarb juice bubbles over.) Serve warm with whipped cream or thick vanilla yogurt. Strawberry-Rhubarb Crumble: Add 500 ml (2 cups) hulled, sliced strawberries to rhubarb and 30 ml (2 tbsp) extra flour to mixture. Add 15 ml (1 tbsp) grated orange or lemon zest if you like. Make sure baking dish is large enough to accommodate extra fruit. STRAWBERRY-RHUBARB PAVLOVA For the rhubarb compote: 1 litre (4 cups) rhubarb, cubed 250 ml (1 cup) white sugar juice of 1 orange; 15 ml (1 tbsp) zest 15 ml (1 tbsp) cornstarch 15 ml (1 tbsp) orange liqueur (or just orange juice) For meringue shell: 4 egg whites 250 ml (1 cup) sugar 10 ml (2 tsp) cornstarch 5 ml (1 tsp) white vinegar To assemble: 250 ml (1 cup) whipping cream, whipped and lightly sweetened with sugar and (optional) 15 ml / 1 tbsp orange liqueur 500 ml (2 cups) strawberries, hulled and sliced Prepare compote in advance: Place rhubarb, sugar, orange juice and zest in saucepan; cook over medium heat until rhubarb is tender and juicy, about 30 minutes. Continue cooking to let rhubarbs liquid content reduce, then remove from heat and strain away about a cup of liquid. (Note: Save liquid to flavour drinks like a Rhubarb Martini below.) Return rhubarb to saucepan; place over medium high heat. Taste; add more sugar if too sour. Dissolve cornstarch in liqueur; stir into rhubarb. Continue cooking until rhubarb has thickened to saucy consistency. Set aside to cool; chill in refrigerator. Make meringue shell: Preheat oven to 150 C (300 F). Line baking sheet with parchment. In clean metal bowl, beat egg whites until peaks start to form, then beat in sugar one spoonful at a time until very stiff shiny peaks form. Continue to beat until sugar well dissolved. (To test: rub a bit of meringue between fingers. It should be smooth, without sugary grit.) Sprinkle cornstarch and vinegar over top; gently fold into meringue. Mound meringue onto parchment paper, creating 20-cm (8-inch) circle. Use back of spoon to smooth edges; build up edge so its higher than centre. (Meringue will serve as a dish to be filled with cream and fruit.) Bake in oven about an hour, until meringue is dry and crisp. Turn off oven, open door a crack; cool meringue completely. To assemble pavlova: Carefully remove paper from meringue. It may crack here and there. Put on platter. Spread whipped cream over shell and top with strawberries. Cut into wedges and serve with rhubarb compote over top. RHUBARB-VANILLA MARTINI Rhubarb juice Bols vanilla liqueur Lemon vodka To make juice: Cook together over medium heat until tender and juicy: 1 litre (4 cups) rhubarb cubes, 175 ml (3/4 cup) white sugar, juice of one orange and 15 ml (1 tbsp) orange zest. Taste juice for sweetness; add more sugar if desired, stirring well to ensure sugar dissolves. Remove from heat, cool a bit and then strain liquid into a container and set aside to cool. Store in fridge up to a week. (Use rhubarb solids as topping for pound cake or biscuits.) To mix: Place four or five ice cubes in martini shaker. Add three shots rhubarb juice, one shot each vanilla liqueur and lemon vodka. Shake well. Strain into two small martini glasses. Rhubarb Cake 1/2 c shortening 1-1/2 c brown sugar 1 c buttermilk 1 egg Pinch salt 1 tsp baking soda 2 c flour 1 tsp vanilla 1-1/2 c rhubarb, chopped Combine first 8 ingredients, mix well and then fold in rhubarb. Pour batter into prepared 9x13 pan and bake 35-45 minutes at 325 º. Combine 1/2 c sugar and 1tsp cinnamon, sprinkle over warm cake. Here is another good one. I think I got this from Cooking Light....can't remember. Vanilla Pudding with Baked Rhubarb Serves 4 1 c sugar 1/4 c flour 1/2 tsp salt 2 c milk (not skim) 1\-1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tbsp unsalted butter, cut into small pieces Whisk together dry ingredientsset aside. Pour milk into a medium saucepan; scrape in vanilla seeds and add the pods. Stir. Cook over medium heat until tiny bubbles form around the edges of the pan, about 7 minutes. Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer to the saucepan and cook over low heat, whisking constantly, 5 minutes. Put egg yolks in small bowl and add a small amount of the hot milk mixture to temper them. Add yolks to the saucepan and cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10\-12 minutes. Remove from heat and discard pods. Add butter and whisk until melted. Pass pudding through a fine sieve into a medium bowl with a rubber spatula. Cover with plastic wrap directly on the surface of the pudding so no skin forms. Let stand at room temperature until cool, about 30 minutes. Serveor can be refrigerated covered with plastic for up to 1 day. Baked Rhubarb 1 lb rhubarb, trimmed, and cut on the diagonal into 1" pieces 1/4 c sugar 2 tbsp light corn syrup 1/2 vanilla bean, halved lengthwise. Preheat oven to 375. Butter an 8x8 baking dish. Mix together rhubarb, sugar, and corn syrup. Scrape in vanilla seeds and add the pod. Toss and pour into prepared dish. Bake, tossing gently halfway through, until tender, about 35 minutes. Discard pod and let cool slightly. Stir before serving. I make rhubarb custard bars, too, but my recipe is a little different than Khandis.... Linda
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Pečena prasetina Za 4 osobe potrebno je: 1,2 kg prasećeg karea (najmanje 8 rebara), 1 kg crvenog krompira, 8 čena belog luka, 2 grančice timijana, 2 lovorova lista, maslinovo ulje, so i biber. Priprema: Zagrejte rernu na 180 stepeni. Oštrim nožem zasecite kožicu presećeg mesa duž rebara, posolite i pobiberite sa svih strana. Operite i obrišite krompir. Oljuštite samo spoljnu opnu belog luka. Podmažite pleh, stavite meso tako da koža bude na dnu, okolo rasporedite krompir, dodajte beli luk, timijan i lovorov list i zalijte uljem. Pecite na srednjoj visini rerne 20 minuta, pa prelijte krompir sa 2 dl vode i pecite još 20 minuta. Potom okrenite meso, viljuškom izbockajte kožu da bi mast iscurila. Ako je potrebno, dolijte još vode i ostavite da se peče još 60 do 70 minuta. Kad isključite rernu i ostavite meso da odstoji još 15 minuta, zatim za isecite i poslužite dok je vruće. Ako želite da kožica bude karamelizirana, premažite je medom prilikom okretanja mesa. Paprike punjene pasuljem Potrebno je: 500 g pasulja, 4 glavice crnog luka, 8 kiselih paprika babura iz turšije, biber, ulje, so Priprema: Pasulj skuvajte sa nasečenim crnim lukom i ocedite. Sve sameljite, dolijte ulje i biber po ukusu. Tom smesom punite babure iz turšije. Preostali pasulj stavite na dno pekača, a preko njega poređajte paprike i kratko zapecite u rerni. Predlog za ručak: Carska rebarca Potrebno je: 1 kg mesnatih svinjskih rebarca, 2 čena belog luka, 2 kašike ulja, 1 kašika meda, 1 kašičica sirćeta, 1 kašika vuster sosa, 1 kašika soja sosa, 1 kašika čili sosa, biber, so Priprema: Rebarca preliti uljem i posuti pasiranim belim lukom, a potom uviti u foliju i poslagati u tepsiju. Peći u rerni zagrejanoj na 200°C oko 90 min. Potom rebarca raspakovati i iseći na manje komade, a saft od pečenja sipati u odvojenu posudu. U saft dodati med, sirće, vuster, čili i soja sos. Začiniti po ukusu pa sve zajedno prokuvati. Dobijenim umakom premazati rebarca pa ih propržiti na roštilju ili vrelom tiganju da blago porumene.Izvor Najbolja Snikers torta Potrebno je: za fil: 60g gustina, 200g šećera, prstohvat soli, 1,5l mleka, 1 kašičica ekstrakta od vanile ili 1 vanilin šećer, 100g čokolade za kuvanje, 100g kikiriki maslac, 500g keksa karamel: 200g šećera, 6 kašike vode, 4 kašike maslaca, 50ml vrhnja za šlag, 100g čokolade, 1dl slatke pavlake Priprema: U lonac debljeg dna kuvati mleko. U posebnoj posudi pomešajte gustin, šećer i so sa 1dl mleka koji oduzmite od količine koju ste stavili da kuvate. Dobro promešajte i nastavite kuvati dok se ne počne zgušnjavati.Tada fil sklonite sa ringle i podelite na dva dela. U jedan dodajte čokoladu za kuvanje, u drugi kikiriki maslac. Ohladite fil. Skuvajte karamel tako da u posudu debljeg dna ulijete vodu i šećer, kratko promešajte na laganoj vatri i ostavite da se šećer otopi. Kada se otopi pojačajte toplotu, nemojte više mešati!, pustite da šećer posmedji. Tada pažljivo dodajte slatku pavlaku, dobro promešajte da se ujednači pa sklonite sa ringle i pomešajte maslac. Dobro promešajte i ostavite da se ohladi.Na prikladnoj podlozi složite keks (4x4), pa ih premažite čokoladnom filom, prekrijte drugim slojem keksa pa premažite kikiriki kremom i tako dok ne potrošite sav materijal. Zadnji sloj keksa premažite ohladjenim karamelom i prelijte glazurom koju prirpemite tako što čokoladu otopite u slatkoj pavlaci . Ostavite da se ohladi preko noći. Ukusan desert od starog hleba Potrebno je: 6 kriški starog hleba, 2 kašike otopljenog maslaca, 50 grama suvog grožđa, 4 jaja, 400 ml mleka, 100 g šećera, 1 kašičica mlevenog cimeta, 1 kašika ekstrakta vanile Priprema: Zagrejte šporet na 175 stepeni. Hleb star jedan dan iscepkajte na manje komade i stavite u pleh za pečenje. Preko hleba prelijte otopljeni maslac i suvo grožđe. U posudi pomešajte jaja, mleko, šećer, cimet i vanilu dok se ne sjedine svi sastojci. Prelijte smesu preko hleba. Hleb pređite viljuškom tako da bude u potpunosti prekriven smesom. Stavite da se peče u prethodno zagrejanu pećnicu oko 45 minuta. Ljuti Gulaš Potrebno je: 500 g junetine, 1 veća glavica crnog luka, ½ šargarepe, 1 manji celer, 300 g bukovača, 1 kašičica začinske paprike, 3 čena belog luka 1 kašičica ljutog čili sosa, 1 l mesnog bujona, 3 lovorova lista, ½ kašičice bibera, So, Ulje, 3 kašike gustina Priprema: Crni luk i beli luk isckajte, a zatim propržite na malo ulja. Kada luk smekša, dodajte mu renadnu šargarepu i celer i seckane bukovače. Začinite po ukusu, poklopite i ostavite da se sve krčka kako bi se arome fino sjedinile.Seckanu junetinu i dobro promešajte, pa začinite lovorovim listom. Kada meso bude sasvim gotovo, u jelo umešajte gustin koji ste prethodno razmutii sa malo vode. Ostaviti da se krčaka još par minuta, pa skloniti sa ringle. Gibanica da vam pamet stane! Potrebno je: 5 jaja, 500 g sira, 500 g tankih kora, 150 ml kisele vode, 1/2 kesice praška za pecivo, 3 kašike kajmaka, 1 kašičica soli Priprema: Umutiti jaja sa kiselom vodom, praškom za pecivo, soli, sirom i kajmakom. Podmazati pleh pa na njega postaviti dve tanke kore. Zatim po dve tri kore gužvati, umakati u smesu sa jajima i slagati u pleh dok se ne utroše svi sastojci. Na kraju, gibanicu prekriti sa dve preostale kore i staviti da se peče u zagrejanoj rerni na 200 stepeni oko pola sata. Šareni zebra rolat Potrebno je: 5 osrednjih jaja, 160 g šećera, 100 g brašna, 1 prepuna kašika kakaoa, 8 velikih kašika vode, 2 kašike ulja, prstohvat soli. Za premaz rolata: 350 g jagoda, 100 g šećera Za fil: 100 g krem sir, 125 g ricota sir, 250 ml slatke pavlake, 5 - 6 većih zrelih jagoda Za dekoraciju: slatka pavlaka, voće po izboru Priprema: Razdvojiti belanca od zumanca,i umutiti belanca sa prstohvatom soli da malo postanu čvrsta, ali ne i prečvrsta, dodavati po malo šećera, dok ne utrošite 100 g i mutiti dok ne dobijete čvrstru i sjajnu smesu. Ostaviti ih sa strane.U veću zdelu staviti žumanca i mutiti ih sa 60 g šećera dok ne dobijete gustu i svetlu smesu, dodati dve kašike ulja i 6 kašika vode i sve sjediniti zajedno.Dodavati belanca po malo i sa žicom za mućenje, sjediniti ih sa umućenim žumancima. Čokoladni čizkejk Potrebno je: 200g putera, 250g brašna, 225g šećera, 2 vanilin šećera, 4 jaja, 3 kašike kakaa, 750g posnog sira, puding od vanile, so Priprema: Za testo stavite u posudu za mućenje 100 g putera isečenog na listiće, brašno, 75 g šećera, vanilin šećer, jaje, prstohvat soli i kašiku kakaa. Prvo izmešajte sastojke mikserom i to spiralnim nastavcima, a potom na brzinu rukama do kraja umesite testo. Obmotajte ga streč folijom i ostavite na 30 minuta u frižideru. Ohlađeno testo razvaljajte na pobrašnjenoj podlozi, položite u namašceni kalup za torte (ø 26 cm), malo podignite ivice pa dno izbockajte viljuškom. Rernu zagrejte na 180 stepeni.Uzmite preostala jaja i odvojte belanca od žumanaca. Penasto imutite preostali puter, šecer i vanilin šecer. U tu smesu umiksujte žumanca (jedno po jedno), a zatim sir i puding u prahu. Izmiksujte belanca u čvrst sneg sa prstohvatom soli, istresite ga na krem pa umešajte lopaticom ili varjačom. Dodajte ostatak kakaa i dobro izmešajte. Stavite u rernu i pecite 65 minuta. Sočne kocke Potrebno je: za koru: 200 g brašna bez glutena, kesica praška za pecivo, 2 kašike biljnog ulja, 50 ml mleka, 120 g šećera, 4 jaja, kesica vanilin šećera i 4 kašike kakao praha. za fil: 450 ml slatke pavlake, 2 kesice šlag fiksa, kesica vanilin šećera, 200 g džema od višanja, 200 g višanja (smrznutih ili iz kompota) i čokolada za posipanje. Priprema: Sve sastojke za koru stavite u posudu, dobro izmiksajte, testo sipajte u nauljen pleh i pecite u rerni na 175 stepeni oko 15 minuta. U medjuvremenu, umutite čvrst šlag od slatke pavlake, šlag fiksa i vanilin šećera, a zatim ohladite u frižideru. Džem od višanja zagrejte na umerenoj temperaturi, prelijte ohladjenu koru, rasporedite višnje, premažite šlagom, ukrasite rendanom čokoladom i isecite na kocke. Voćna pita Potrebno je: kore za pitu 1/2kg, visnje bez koscica 1/2kg, jabuke, kruske, sljive po 200gr, šećer 200gr, brašno 300g, voda 300ml, prašak za pecivo 1kašičica, ulje 150ml, griz 3 kašike, cimet 1 kašičica, karanfilić 1/2 kašičice. Priprema: Višnje malo ocediti pa izmešati sa grizom, jabuke, šljive i kruške iseckati i pomešati sa cimetom i karanfilićem.Brašno, vodu i pecivo sjediniti posebno. Redjati: jednu koru pa premazati sa 2-3 kašike mase od brašna preliti sa malo ulja pa staviti drugu koru posuti šećerom ponovo sipati smesu od brašna i na jednom kraju staviti voće , urolati koru.Uraditi tako sa svim korama.Peći na 180c oko 20 min.Pečene poseceriti sačekati (ako izdržite) da se ohladi pa seći. Krem sa kupinama Potrebno je za 4 osobe: 400 g kupina, 5 listova crvenog želatina, sok i rendana kora od limete, 100 g šećera, 150 ml slatke pavlake, 2 belanceta i nekoliko kolutova limete i kupina za ukrašavanje. Priprema: Listove želatina omekšajte u hladnoj vodi. Kupine operite, ocedite (neliko komada ostavite za ukrašavanje) i skuvajte sa šećerom, tri kašike vode i sokom od limete, na umerenoj temperaturi oko osam minuta, povremeno promešajte. Sklonite s ringle, malo ohladite i ispasirajte kroz cediljku. Oceđene listove želatina dodajte u voćni pire, zagrejte na laganoj vatri, promešajte i ostavite u frižideru 90 minuta, dok ne počne da se zgušnjava. Za to vreme, izmiksajte slatku pavlaku i rendanu koru od limete. Umutite čvrst sneg od belanaca, sjedinite sa šlagom od slatke pavlake i pažljivo umešajte u krem od kupina. Sipajte u plastične kalupe, prekrijte plastičnom folijom i ohladite još tri sata. Ledeni krem ukrasite kolutovima limete, kupinama i servirajte.