Rhubarb Mousse with Aperol Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g rhubarb
- 180 g suar
- 100 ml white wine
- 20 ml lemon juice
- 1 stick cinnamon
- 2 egg whites
- 5 sheets gelatin
- 500 ml cream
- 2 tablespoon liqueur, (Aperol)
For the jelly:
- 175 ml liqueur, (Aperol)
- 50 grams sugar
- 4 sheets gelatin
Print Recipe
Pin Recipe Instructions
- Peel and chop the rhubarb and cook in the white wine and lemon juice with the cinnamon stick until soft.
- Puree the rhubarb with the hand blender without any liquid. Dissolve the previously soaked gelatine in the hot rhubarb mixture, then stir in the Aperol.
- Beat the egg whites until they are half-stiff, gradually pour in the sugar and beat until stiff. Beat the cream until stiff too.
- Carefully fold the egg white and cream little by little into the cooled rhubarb mixture.
- Divide the mixture into 6 or more dessert glasses and let set in the refrigerator.
- When the mousse has set, bring the Aperol to the boil with the sugar. Take off the stove and let cool down a bit. Add the previously soaked gelatin and dissolve.
- Let cool down further. Only when the Aperol has cooled down quite a bit (slight gelling may already have started), pour it over the mousse in the dessert glasses.
- Put glasses in the fridge until the jelly has set.
- You can also serve fresh strawberries and vanilla or yoghurt ice cream very well.
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