by Oui, Chef
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A&M's Testing Notes:
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Expand1 pound fresh rhubarb stalks Ask a question about this ingredient
4 ounces granulated sugar Ask a question about this ingredient
1" piece of fresh ginger, peeled and halved lengthwise Ask a question about this ingredient
12 ounces granulated sugar Ask a question about this ingredient
3 ounces water Ask a question about this ingredient
6 ounces egg whites Ask a question about this ingredient
16 ounces heavy or whipping cream, chilled Ask a question about this ingredient
1-1/2 pound sliced fresh strawberries Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
2 tablespoons granulated sugar Ask a question about this ingredient
2 teaspoons cornstarch Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
For the fruit purée - Wash and chop the rhubarb into small pieces. Place into a wide non-stick pan along with the 4 ounces of sugar and ginger pieces. Stir over gentle heat until the sugar has dissolved, then cook over medium heat for about 10 minutes until the rhubarb has softened, and most of the liquid has evaporated. Remove the ginger chunks and transfer to a food processor and blitz to a smooth purée. Return the rhubarb purée to the pan and place over high heat to cook off any excess liquid. You want the final paste to be fairly dry. Transfer to a bowl and set aside to cool.
Ask a question about this stepFor the Italian meringue - Dissolve the 12 ounces sugar and 3 ounces water in a saucepan, then boil the syrup until it reaches 250 F (120 C) on a candy thermometer. Meanwhile, whip the egg whites in a standing mixer, using a whisk attachment until they form soft peaks. Whipping constantly, slowly pour the hot sugar syrup into the egg whites. Continue to whip until the meringue is completely cool.
Ask a question about this stepFor the whipped cream - Whip the heavy cream in a chilled bowl until it forms stiff peaks.
Ask a question about this stepTo finish the mousse - Combine the cooled fruit purée with the room temperature meringue and mix till well incorporated. Gently fold in the whipped cream until no white streaks are left showing. Spoon the finished mousse into individual ramekins, or one large bowl, as you wish. Freeze until ready to serve.
Ask a question about this stepFor the strawberry sauce - Combine sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; reserve solids for another use (a next morning smoothie, perhaps?). Return juice to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to juice. Bring to a boil, cook 1 minute, stirring constantly. Transfer mixture to a bowl, cool to room temperature. Stir in 2 teaspoons juice, and reserve.
Ask a question about this stepOooo!!! My rhubarb patch is just getting going and I can't wait to give this a whirl!
That garnish is swweeet and the mousse looks really great also!
Fabulous! I was getting serious about a diet I started, um, yesterday, but now I think I'll wait a little longer to start. What's a few days, after all? Love the dish AND the picture!
This sounds great! The strip of rhubarb looks like ribbon candy!
Thanks. I do love the way the rhubarb looks like ribbon candy, and also that is is SO MUCH EASIER to make.
er, where to begin? Yum, yum, and yum. And the picture rocks.
Can you substitue something else for the ginger? I'm allergic to ginger but this looks amazing and I don't want to loose that spice flavor. Would clove work? Anyone? :)