Summary

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

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Instructions

1. 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.
2. Wash and cut the rhubarb. Simmer with 40 g of powdered sugar and the water.
3. 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.
4. 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.
5. You can let the mousse gel in dessert rings or in a bowl, depending on whether you like shapes or dumplings.
6. Serve with the strawberry sauce.