Rhubarb Mousse with Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 250 g strawberries, fresh
- 4 tablespoon water
- 2 tablespoon lime juice, fresh
- 60 g powdered suar
For the mousse:
- 200 g rhubarb, fresh
- 115 g powdered suar
- 50 ml water
- 3 sheets gelatine, white
- 2 tablespoon orange juice, orange liqueur or lime juice
- 0.5 ½ vanilla pod (s), the pulp it, or vanilla extract
- 150 g yourt, Greek, 10%
- 400 ml cream
Print Recipe
Pin Recipe Instructions
- Clean and wash the strawberries and puree them with water, lime juice and powdered sugar. If frozen strawberries are used, do not add any water.
- Wash and cut the rhubarb. Simmer with 40 g of powdered sugar and the water.
- Meanwhile, soak 1 sheet of gelatine in cold water. Puree the boiled rhubarb mixture and stir the squeezed out gelatin sheet with 1 tablespoon of rhubarb mixture while hot. Now add the gelatine to the rest of the mixture and let it cool down.
- Soften the remaining gelatine sheets in cold water. Whip the cream until stiff and put in a cool place. Mix the rhubarb mixture well with yogurt, 75 g powdered sugar, orange juice and vanilla pulp. Heat the gelatin until it has dissolved. Add a spoonful of the yoghurt mixture and stir, then add the gelatine to the yoghurt mixture and stir. Fold the cream into the yoghurt mixture and cool the mousse for 4 - 6 hours.
- You can let the mousse gel in dessert rings or in a bowl, depending on whether you like shapes or dumplings.
- Serve with the strawberry sauce.
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