Rhubarb Mousse

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 500 g rhubarb, stalks cleaned and chopped into 1 inch lengths
• 2 tablespoons caster sugar
• 2 teaspoons vanilla essence
• 300 ml whipping cream
• 3/4 cup caster sugar
• 3 drops rose pink food coloring
• 6 g sachet gelatin

Recipe

• 1 place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
• 2 process in steam oven for 25 minutes. or:.
• 3 steam in thermomix on 90 degrees for 10 minutes.
• 4 cool slightly.
• 5 place in thermomix bowl.
• 6 add gelatine, food coloring and whisk on reverse, level 3 for 30 seconds or until blended completely.
• 7 either leave in thermomix bowl and refrigerate over night or transfer to a different container. (because clearly you cannot do without your thermomix for 24 hours!).
• 8 the next day:using butterfly attachment, whisk cream with remaining sugar until peaks form. (warning: i made sweet butter the first time…no longer than 1 minute on 3 will do!).
• 9 add rhubarb mixture and blend, again in reverse and on 3. this may take over a minute, but just check and when happy, you’re done!
• 10 put mousse into moulds or ramekins.
• 11 chill several hours or overnight.
• 12 drizzle melted 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.