Search
by Ingredient

Rhubarb Mousse with Strawberry-Gin Sauce

StarStarStarHalf starEmpty star

Submitted by Corrie

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

2 hrs

Ingredients

3 7.1E+2
CUPS ML RHUBARB
diced *
½ 118
CUP ML BROWN SUGAR *
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored
¼ 59
CUP ML GIN
juniper-flavoured *
2 473
CUPS ML CREAM
2 2
EACH EACH EGG WHITES *
¼ 59
CUP ML SUGAR
2 473
CUPS ML STRAWBERRIES
hulled *
5 75
TABLESPOONS ML SUGAR
¼ 59
CUP ML ORANGE MARMALADE
lemon, with shreds of lemon *
2 3E+1
TABLESPOONS ML GIN
juniper-flavoured

Directions

Sprinkle the brown sugar over the rhubarb and let sit for an hour.

Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick.

Purée in a processor.

Soften the gelatin in the gin for 10 minutes.

Combine with the rhubarb and heat to dissolve the gelatin.

Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.)

Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture.

Whip until fluffy and light.

Do not overwhip or the cream will break down.

Beat the egg whites until soft peaks form.

Add the sugar and continue until stiff peaks have formed.

Carefully fold the egg whites into the rhubarb and cream mixture.

Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.

To make the Strawberry Gin Sauce, purée the strawberries and sugar together in a processor.

Strain through a sieve and reserve.

Warm the marmalade just to melt.

Combine the marmalade, the gin, and the puréed strawberries, mixing well.

Chill thoroughly.

Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 260 53% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 41mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 1%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

Email this recipe