John Myers
Contents
show
Rhubarb Mousse with Marinated Strawberries
The perfect rhubarb mousse with marinated strawberries recipe with a picture and simple step-by-step instructions.
Rhubarb mousse
- 1 kg Rhubarb fresh, cleaned, weighed
- 120 g Sugar
- Juice of one lime
- 250 ml Raspberry syrup
- 9 sheet Gelatin
- 400 ml Cream
- 1 Sachets Vanilla sugar
Marinated strawberries
- 1 kg Fresh strawberries
- 2 tbsp Raw cane sugar
- 2 tbsp Grand Marnier
- Wash the rhubarb and cut off both ends. Remove only the brown areas from the skin, but do not peel it off completely. Cut the rhubarb stalks into 1 cm wide pieces.
- Put in a saucepan. Add the sugar, lime juice and raspberry syrup and bring to the boil. Turn the heat down and simmer for approx. 5 minutes over a mild heat.
- In the meantime, soak the gelatine in cold water.
- Remove the saucepan from the stove, squeeze out the gelatine and stir it into the hot but not boiling mixture. Let the rhubarb cool.
- If it starts to gel, you can speed it up by putting the lukewarm rhubarb in the refrigerator, whipping the cream with the vanilla sugar until stiff and folding it into the rhubarb. Place in the refrigerator to set.
- Wash the marinated strawberries and cut off the green roots. Halve or quarter depending on the size.
- Mix the strawberries with the raw cane sugar and the Grand Marnier in a bowl and let it steep for about 1 hour.
- Cut off the cams from the cream, cover with the strawberries and garnish with a little lemon balm.
Facebook Comments