INGREDIENTS For 4 people 2 egg yolks 2 cl of water 12.5 ml whole cream (for whipped cream) 1 jar of jam Rhubarb & Strawberry Strawberries and meringue for decoration PREPARATION Cool the cream, salad bowl and whips in the refrigerator for about 15 minutes, then add the cream. Reserve it in the fridge. In a small saucepan, relax the rhubarb & strawberry jam with the water, mix it if it has pieces, and bring it to a boil until the first bubbles appear (be careful not to caramelize it). In a small bowl, beat the egg yolks with an electric mixer, then gradually add the rhubarb & boiling strawberry jam to the beater. (be careful not to splash, do not pour the jam directly on the mixer). Let cool this preparation for about fifteen minutes. Then, gently and gradually add the whipped cream to the preparation, raising the dough well. Be careful to preserve the foamy texture. Pour the resulting foam into silicone molds or individual verrines, or into a small 20cm diameter silicone cake pan. Place 6 hours minimum in the freezer. Take out 3 minutes before tasting, unmolding, and garnish with a few pieces of strawberries and crumbled meringue
