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RHUBARB RHUBARB RHUBARB

Posted by Tenina in Easy, Gluten Free, Recipes on 05 30th, 2008 | no responses
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Rhubarb Mousse with white chocolate and Rasberry Coulis

So what’s the plural of mousse? Mousses? Mouss-i? Mice? Not sure, but we enjoyed the Rhubarb Mousse in class last night, despite the fact another 24 hours would have allowed me to unmould them…so note to self; These need to be made way in advance of serving!

Delightful, delicious, and very more-ish.

NEED:
500g rhubarb stalks cleaned and chopped into 3cm lengths
75g + 2 tbsp caster sugar
few drops rose pink food colouring (optional)
2 tsp vanilla bean paste
300g cream
2 sachets gelatine or 4 gelatine leaves
Food Processor

DO:

Place rhubarb, and 2 tbsp caster sugar into TM bowl and cook for 8 minutes at 70ºC on speed 3.
Cool slightly.
Add gelatine and food colouring and whisk for 20 seconds on Reverse + speed 3. Set aside in fridge for several hours until fully set.
Insert Butterfly, and place cream and remaining sugar and vanilla into TM bowl and beat 20-30 seconds until stiffened.
Add set rhubarb mixture to TM bowl and blend for 30 seconds on Reverse + speed 3.
Pour mousse into moulds or ramekins and chill several hours or overnight.

SERVE:
Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

USED:

But how cute would these look?

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Always crazy about food since she fed the neighborhood kids that first mud pie, (seasoned with a good dash of vegemite, a childhood Aussie fave!!) she now has a tribe of her own that she happily feeds whenever she can get them to sit down long enough. Her culinary experience ranges from Bangers ‘N Mash in London long ago…(and far far away) to attempts at Chinese banquets for her University ‘roomies’ in the USA to more recent culinary holidays to Singapore and Vietnam and now several years as a food consultant, recipe developer/writer and food eater and dreamer. Obsession can be a wonderful thing! Ever resourceful and always hungry, and now the proud owner of a Thermomix, she can whip up a delicious storm in minutes, given half a chance. It is on her blogs that she shares her passion for food and the perfect cooking of it! Professionally she works to bring to two major Australian Appliance companies, the best use of said appliances in the form of recipes. Always up for a personal demonstration, plans are afoot for a cooking tour in 2009, so look out for a Thermomix class near you! She can now live without her microplane for the first time in a cooking lifetime, she still can’t live without her Thermomix and she certainly can’t live without her blog comments…so make her day and leave a note!

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