Rhubarb mousse
A recipe from
cooking-ez.com August 25th 201935K4.2
For 8 people, you will need:
Times:
Step by step recipe
1 | Prepare 300 g Italian Meringue. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-1.webp) |
2 | Tip 150 g Stewed rhubarb into the meringue. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-2.webp) |
3 | Gently fold the stewed rhubarb into the meringue with a soft spatula. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-3.webp) |
4 | Divide out 100 g Stewed rhubarb evenly between the dishes. There should be about 1 cm in the bottom of each glass or ramekin. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-4.webp) |
5 | Fill up the dishes with mousse. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-5.webp) |
6 | Scatter a few toasted flaked almonds on top to finish. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-6.webp) |
7 | Refrigerate until serving, but best served within a few hours. | ![Rhubarb mousse : etape 25 Rhubarb mousse : etape 25](/images/recettes/desserts/cremes_mousses/1028-0.webp) |
Remarks
This is a simple mousse, just a mixture of meringue and stewed rhubarb. It is quite fragile, so does not keep and should be eaten the day it is made. If not, it will deflate or compact at the very least.
If you are in a hurry and don't have time to make Italian meringue,
French-style meringue will also work.
September 1st 2024.
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