John Myers
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Rhubarb Curd Mousse with Orange Caramel Whiskey Sauce
The perfect rhubarb curd mousse with orange caramel whiskey sauce recipe with a picture and simple step-by-step instructions.
Rhubarb curd mousse
- 3 Rods Rhubarb
- Sugar, to your taste
- 500 g Quark semi-fat
- 150 g Cream
Orange caramel whiskey sauce
- 4 Oranges, juice and zest – from an orange –
- 50 g Powdered sugar
- 30 ml Whiskey
- 100 ml Cream
- 2 Egg yolks
Rhubarb curd mousse
- Wash the rhubarb stalks, pat dry and cut into cubes and place in a saucepan with 2 tablespoons of water. Add sugar to taste, depending on how sweet you like it. We don’t like it that sweet, so I’ve been careful with the sugar. Now bring the pot to the boil and cook the rhubarb nice and soft and let everything cool down.
- Then finely puree the rhubarb with the magic wand and now fold in the quark and stir everything until smooth. Anyone who now realizes that it is still too angry for them can now make a sweetener. Now whip the cream until creamy (please not completely stiff) and carefully fold it into the quark mousse.
- Now fill everything into dessert glasses, cover with cling film and let sit in the refrigerator for at least 2 hours.
Orange caramel whiskey sauce
- Finely rub the peel of one orange and squeeze all the oranges. Put the powdered sugar in a saucepan and let it caramelize until light brown and then deglaze with the whiskey and orange juice and simmer until the caramel has dissolved again.
- Now add the cream and simmer for about 5 minutes over the lowest heat. Whisk the egg yolks, add a ladle of the orange cream, stir well and now add the egg yolks to the saucepan and simmer while stirring until the sauce is slightly thick, fill in and allow to cool.
- Pour the sauce over the mousse to serve.
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