Asian rhubarb with basil mousse

Ingredients for 4 servings:

• 3 sheets of white gelatin
• 4 sprigs basil, Thai
• 150 g yogurt (cream)
• 2 tbsp lime juice
• 2 m.-sized eggs
• 50 g sugar
• 2 tbsp plum wine
• 150 ml whipped cream
• 500 g rhubarb, red
• 2 stalk(s) lemongrass
• 10 g fresh ginger
• 100 g cane sugar
• 3 tbsp plum wine

Instructions

Working time approx. 35 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 55 minutes

refined dessert, easy to prepare

For the mousse, soak the gelatin in cold water. Pick the leaves from the Thai basil and place them in a tall mixing bowl with the yogurt and lime juice. Blend until very fine using a hand blender. Put the eggs, sugar, and plum wine in a metal bowl and beat over a hot water bath for at least 10 minutes until thick and creamy. Dissolve the squeezed-out gelatin in the hot mixture. Stir in the yogurt and chill for about 30 minutes. Whisk the cream until stiff. As soon as the yogurt begins to set, fold in the cream and pour the mousse into a bowl. Chill for at least 4 hours. For the oven-baked rhubarb, wash and trim the rhubarb, dry thoroughly, and cut diagonally into approximately 8 cm pieces. Trim the lemongrass and press it flat with the back of a knife or the bottom of a saucepan. Peel and slice the ginger. Place all prepared ingredients in a roasting bag. Pour in the plum wine. Seal the roasting bag. Bake in a preheated oven on the second rack from the bottom at 180°C (350°F) for 15-20 minutes (gas mark 2-3, fan oven 160°C). Scoop the mousse into dumplings and serve with the rhubarb. You can also cook the rhubarb in a pan over low heat until al dente.