WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB
This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping
Provided by Tom Kerridge
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
- While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
- Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.
Nutrition Facts : Calories 500 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
RHUBARB RASPBERRY MOUSSE
This pretty pink mousse from Linda Ahtiainen of Gibsons, British Columbia is a delicious treat to make for your sweetheart. With its creamy texture and tart-sweet flavor, it's a sure pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a small bowl, sprinkle gelatin over 1/4 cup water; set aside. Place the raspberries and remaining water in a blender or food processor; cover and process until pureed. Strain; add to rhubarb mixture. Stir in softened gelatin. Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally., In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold into rhubarb mixture. Spoon into dessert glasses or bowls. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 338 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 23mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 4g fiber), Protein 3g protein.
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