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Units: US | Metric
- 3/4 cup sugar
- 1/4 cup water
- 3 egg whites, at room temperature
- 1 pinch salt
- 1/8 teaspoon cream of tartar
- 1 cup heavy cream
- 2 tablespoons raspberry liqueur (or other fruit flavor)
- 2 cups cooked drained and pureed rhubarb
- 1Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
- 2Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks.
- 3Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
- 4Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
- 5Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
- 6Remove the bowl from the freezer and stir in the pureed rhubarb.
- 7If you are not serving immediately, hold the mousse in the freezer.
- 8Serve in a glass bowl or in sherbet glasses, decorated with berries.
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Nutritional Facts for Rhubarb Mousse
Serving Size: 1 (103 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 189.6
- Calories from Fat 99
- Total Fat 11.1 g
- Saturated Fat 6.8 g
- Cholesterol 40.7 mg
- Sodium 52.6 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 0.6 g
- Sugars 19.4 g
- Protein 2.2 g
The following items or measurements are not included: