RHUBARB RHUBARB RHUBARB

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?