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White Choc Rhubarb Mousse

Note: this recipe needs to be prepared the morning required or the day before to allow for setting of the mousse.

For the Rhubarb Pulp:
Poach the rhubarb in 1/2 cup of orange juice with 2 Tablespoons of caster sugar and a teaspoon of vanilla paste.
Cook over heat until soft.  Strain and set aside.
For the Mousse:
Melt 170 grams white chocolate over simmering water.
Whip until stiff with peaks,  4 large egg whites (hint: use yolks in an omelette for tomorrows breakfast)
Beat 200ml cream, 1 tablespoon caster sugar, and 1 teaspoon vanilla paste,  until thick and carefully fold through the melted white chocolate. 
Then fold through the stiffly beaten egg whites.
Cover bowl with cling wrap and refrigerate for 2 hours.

For the Crumb:
Crush 10 vanilla or plain biscuits.
Mix with 20 grams of melted butter.

To Put Together:
In tall parfait glasses or glasses, layer the mousse with the rhubarb pulp and then top with a layer of crumb.
Refrigerate until set.




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