Rhubarb Mousse with Berries

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Rhubarb Mousse with Berries
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Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
1 kilogram
young Rhubarb
¼ liter
2 tablespoons
150 grams
½ teaspoon
100 grams
½ liter
1 packet
5 sheets
500 grams
fresh berries (such as strawberries, blueberries, raspberries, etc.)
100 grams
2 tablespoons
Powdered sugar (for dusting)

Preparation steps

1.

Rinse and dry rhubarb, cut into pieces. Combine rhubarb with wine, Cointreau, sugar and cinnamon, bring to a boil.

2.

Simmer on low heat until rhubarb starts to fall apart. 

3.

Soak gelatine in cold water. Beat cream until stiff.

4.

Puree rhubarb with an immersion blender. Add creme fraiche and vanilla sugar, mix well. Put gelatine into still warm rhubarb mixture and dissolve, stirring. Let cool. When mixture starts to gel, fold in whipped cream.

5.

Cover mousse and refrigerate for several hours.

6.

Combine 300 grams (approximately 10 ounces) of rinsed berries with sugar and Cognac, bring to a boil. Reduce heat and simmer for 5 minutes on low heat. Strain through a sieve and let cool.

7.

Rinse remaining berries and drain well. Cut strawberries into quarters.

8.

Pour berry sauce onto plates. top with balls of mousse and arra nge berries around the mousse. Dust with powdered sugar and garnish with mint leaves. Serve.