Rhubarb jelly with whipped cream

1 serving


Cut 800g pieces of peeled rhubarb stems, boil, wipe. Measure with a glass, add so much to make 7 glasses together. Boil, pour in a thin stream, stirring constantly, 0. 75 cups of potato flour, loosened with a glass of water. When the jelly comes, remove it from the stove, add sugar, mix, pour it into a deep dish, take it out into the cold. Cook 0. 5 servings of whipped cream. Make a tube out of thick white paper, glue it with protein, blunt the tip, cutting off the point. Fill the tube with whipped cream, squeeze any pattern over the frozen jelly.