by annesfood
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annesfood's Notes:
1 pound rhubarb Ask a question about this ingredient
300 milliliters rhubarb syrup, divided Ask a question about this ingredient
3 gelatin sheets, divided Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
4 tablespoons sugar Ask a question about this ingredient
300 milliliters heavy cream Ask a question about this ingredient
For the syrup, cut the rhubarb into small pieces and boil with water and sugar for 10 minutes. Purée everything using a handheld mixer or a blender, and sieve through a coffee filter. (I used a regular metal sieve at first, but it allowed some of the fruit to pass through and that made the syrup cloudy.) This will take a while - you should count on leaving it for a few hours.
Ask a question about this stepFor the mousse, you need 200 ml of the rhubarb syrup, and 1,5 gelatin sheets. Soak the gelatin in cold water for five minutes. Whisk the egg yolks and the sugar until fluffy and pale. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Mix this with the sugar and eggs, and leave to cool to room temperature. Whisk the cream until it forms stiff peaks, and fold into the rhubarb mixture. Pour into glasses or bowls, and place in the fridge to set.
Ask a question about this stepFor the jelly, you need 100 ml of rhurbarb syrup, and the remaining 1 1/2 sheets of gelatin. Soak the gelatin in cold water for five minutes. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Leave to cool to room temperature, then gently pour over the set mousse. Place in the fridge to set.
Ask a question about this stepJust before serving, decorate with a few curls of white chocolate.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
This looks lovely. Can't wait for spring rhubarb to arrive.