Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LEMON RHUBARB MOUSSE

Serves: 8

Serves: 8
Preparation time: 40 minutes
Cooking time: 30 minutes
Total time:  1 hour 10 minutes

Ingredients

  • For rhubarb mousse:
    2 teaspoons unflavored gelatin
    1/4 cup water
    1 cup Rhubarb puree, well chilled **
    1/2 cup whipping cream, beaten to stiff peaks

    For lemon mousse:
    1 envelope unflavored gelatin
    1/4 cup water
    2 teaspoons grated lemon rind
    1/4 cup lemon juice, freshly squeezed, and strained
    1/2 cup sugar
    1/2 cup heavy cream or 1 1/2 cups cool whip, lite
    2 egg whites
    1/4 teaspoon cream of tartar

    For the rhubarb purée:
    3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
    1/3 cup sugar
    1/4 cup mashed strawberries or raspberries

Preparation

  • For rhubarb mousse:
    Soften gelatin in water. Set aside for 5 minutes.
    Heat over low heat to dissolve.
    In a mixing bowl, combine the gelatin with the rhubarb puree.
    Fold in the whipped cream.

    For lemon mousse:

    Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
    Beat the cream with the sugar until stiff. Fold into the lemon mixture.
    Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

    For the rhubarb purée:

    In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
    Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
    Cool completely. Cover puree and chill until ready to serve.

    To assemble:
    alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Lemon rhubarb mousse

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer