So what’s the plural of mousse? Mousses? Mouss-i? Mice? Not sure, but we enjoyed the Rhubarb Mousse in class last night, despite the fact another 24 hours would have allowed me to unmould them…so note to self; These need to be made way in advance of serving!
Delightful, delicious, and very more-ish.
NEED:
500 grams rhubarb stalks cleaned and chopped into 1 inch lengths
2 tablespoons caster sugar
2 teaspoons vanilla essence
300 mls whipping cream
additional 3/4 cup caster sugar
few drops rose pink food coloring
1 sachet gelatine
Food Processor
DO:
Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
Process in steam oven for 25 minutes. OR:
Steam in Thermomix on 90 degrees for 10 minutes.
Cool slightly. Place in Thermomix bowl.
Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!!)
THE NEXT DAY:
Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time…no longer than 1 minute on 3 will do!)
Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you’re done!
Put mousse into moulds or ramekins.
Chill several hours or overnight.
SERVE:
Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.
USED:
But how cute would these look?
Ah rhubarb. A must-try on my Must Try list.
Looks good.
Comment by Monkee — June 14, 2008 @ 2:59 pm
I love rhubarb. One thing that I really miss about living in Alaska is all the HUGE stalks of rhubarb (it grows everywhere up there). I would have to say that rhubarb is probably the most under rated and misunderstood vegetable around (it is a vegetable right?), That and it’s fun to say… Rhubarb… Rhuuuuuuuubarrrrrrrb.
Comment by The Outlaw Baker — July 2, 2008 @ 12:49 pm
[...] on Foodbuzz, but this idea took over after the lunch! I have had a lot of good feedback about Rhubarb Mousse, so I know rhubarb is on your radars…Love the tangy-ness, the tart-ness, the color, and [...]
Pingback by STEAMOVENCOOKING with Tenina » THE TWO R’s - RHUBARB AND RASPBERRY CHEESECAKE — August 9, 2008 @ 10:03 am