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Beautiful Rhubarb-Mousse Recipes for after Main Meal Desserts.
Looking for a special treat? These rhubarb-mousse recipes are light, rich, and filling at the same time. What exactly is a mousse? A mousse is made using a form of whipped cream and generally frozen or thoroughly chilled for several hours. It can be made with or without a gelatin for thickening. Many mousse desserts incorporate alcohol or liqueur. These can be easily substituted if you do not particularly like those ingredients, or you are serving children and prefer not to use them. Either way, they will be enjoyed just the same.
If you prefer to substitute for alcohol, see this chart
RHUBARB-MOUSSE WITH STRAWBERRY
1 package of unflavored gelatin 1/2 cup brown sugar 2 cups cream 1/3 cup sugar 1/4 cup gin 2 egg whites 2 1/2 cups chopped rhubarb 4 tblsp. sugar 1/3 cup marmalade with peel (orange or lemon) 2 cups of pureed strawberries
Simmer on low heat the rhubarb and brown sugar until thick. Puree this mixture in your food processor. In the meantime, put the gelatin into the 1/4 cup of gin to help soften. You may substitute water for the gin. This usually takes about 5 - 10 minutes. Add this to the rhubarb mixture and heat on low to fully dissolve the gelatin. Set aside and cool so that the gelatin does not begin to harden again. Add cream to the rhubarb mixture and whip until light. Beat the egg whites separately in a bowl until peaks form. Slowly add in the sugar until stiff peaks form. Gently fold into the rhubarb mixture. Add mixture to a glass dish or large bowl. Or if serving individually, this can be put into 1 cup dishes. Glass is better for presentation. Refrigerate for 3 hours or until you serve. For the sauce, you may or may not add a few tsp. of gin Puree the strawberries and 4 tblsp. of sugar. Strain. Combine with marmalade and heat on low for 5 minutes. Mix well. Chill until served. Top the mousse with a large spoonful of sauce.
A good Mousse is all about proper folding in of the ingredients. Have a look at the video.
RHUBARB-MOUSSE WITH RASPBERRY 1/4 cup water 2/3 cup sugar 3 egg whites (not cold...room temperature) 1 cup heavy cream 1/2 tsp. salt pinch of cream of tartar 2 1/2 tablespoons of raspberry liqueur 2 cups of well drained rhubarb puree (cooked)
Gently cook water and sugar until a thick syrup is formed. Set aside. Beat egg whites until foamy and form soft peaks. Slowly add in the syrup. Beat constantly until thick. Separately, beat the cream and add in the liqueur. The liqueur can be substituted by any fruit compote or puree. Fold the whipped cream into the egg white and sugar mixture. Freeze this mixture for three hours. Remove from your freezer and stir in the pureed rhubarb. Return to the freezer if not serving immediately. Serve this dessert in a glass dish or individual tall glasses. Garnish with any kind of berries you like. You could use raspberries,
or blueberries, or strawberries.
Looking for another rich but light treat? Try a Rhubarb Fool or Parfait
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