Rhubarb Raspberry and Black Pepper Mousse

Serves 6 Prep Time 2 hours   Cook Time 30 minutes   Rated:

So what's the plural of mousse? Mousses? Mouss-i? Mice? Not sure, but however you say it, you can always just call them delicious. I love the hint of black pepper and cinnamon, thanks to the doterra oils. If you haven’t joined me yet, it really is time to get a discount on your oils and become a wholesale customer. Why wouldn’t you? In the meantime, get your mouth around this one.

Delightful, delicious, and very more-ish.

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  • 450 Grams rhubarb stalks, cleaned and chopped into 10 lengths
  • 100 Grams golden caster sugar
  • 100 Grams raspberries
  • 2 Teaspoons gelatine (or 4 gelatine leaves)
  • 2 Teaspoons vanilla bean paste BUY
  • 300 Grams cream
  • 5 Drops doTERRA black pepper oil BUY
  • 2 Drops cinnamon bark oil BUY
  • 1 orange, juice and finely grated zest
  • freeze dried raspberry powder to garnish
  • mascarpone to serve (optional)
  • fresh raspberries to serve



Preheat oven to 180°C.


Place rhubarb, sugar, orange zest and juice into a baking tray and toss gently to coat the rhubarb. Roast for around 25 minutes until fragrant and the rhubarb is well cooked. Cool slightly.


Cool slightly.


Tip the all of the rhubarb mixture into Thermomix bowl and add the raspberries. Cook for 5 min/100/speed 1.


Bloom gelatin in the water.


Add bloomed gelatine to the Thermomix bowl and blend 40 sec/speed 5.


Add oils and blend 10 sec/speed 5.


Place the rhubarb mixture into a plastic or glass bowl and cover. Chill completely until well set and cold all the way through.


Place cream and vanilla into Thermomix bowl and beat 20-30 sec/Butterfly until holding stiff peaks.


Add set rhubarb mixture to Thermomix bowl and blend until just combined. DO NOT OVERWHIP or you can have seperation. Divide between serving glasses or bowls, cover and refrigerate until set.


To serve, dust generously with freeze dried raspberry powder and serve with either double cream or mascarpone and fresh raspberries.

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