Ingredients for Rhubarb Raspberry Mousse
- Fresh Rhubarb
- Cold Water
- 8 tablespoons sugar
- 1 tablespoon lemon juice
- Unflavored Gelatin
- Fresh Raspberry
- Heavy Whipping Cream
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How to Make Rhubarb Raspberry Mousse
- Combine 1 cup chopped rhubarb, ¾ cup water, 6 teaspoons sugar, and 1 tablespoon lemon juice in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the rhubarb is tender.
- Strain the rhubarb mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Return the strained rhubarb mixture to the saucepan and set aside.
- In a small bowl, sprinkle 1 tablespoon of gelatin over ¼ cup cold water. Let it bloom for 5 minutes.
- In a blender or food processor, combine 1 cup fresh raspberries and ¼ cup water. Blend until smooth and pureed.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds. Add the strained raspberry puree to the rhubarb mixture in the saucepan.
- Stir in the bloomed gelatin until completely dissolved.
- Cook over low heat for 3-5 minutes, stirring occasionally, until the gelatin is fully dissolved and the mixture is slightly thickened.
- Remove from heat and let cool slightly.
- In a separate bowl, beat 1 cup heavy cream and 2 tablespoons of sugar with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cooled rhubarb and raspberry mixture until just combined.
- Spoon the mousse into individual dessert glasses or bowls.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
160g
Fat
51g
Carbs
15g
