Rhubarb Mousse with Berries
- 1 kilogram young Rhubarb
- ¼ liter white wine
- 2 tablespoons Cointreau
- 150 grams sugar
- ½ teaspoon cinnamon
- 100 grams Crème fraiche
- ½ liter Whipped cream
- 1 packet Vanilla sugar
- 5 sheets gelatin
- 500 grams fresh Berry (such as strawberries, blueberries, raspberries, etc.)
- 100 grams sugar
- 2 tablespoons Cognac
- powdered sugar (for dusting)
Rinse and dry rhubarb, cut into pieces. Combine rhubarb with wine, Cointreau, sugar and cinnamon, bring to a boil.
Simmer on low heat until rhubarb starts to fall apart.
Soak gelatine in cold water. Beat cream until stiff.
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.
Cover mousse and refrigerate for several hours.
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.
Rinse remaining berries and drain well. Cut strawberries into quarters.
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.