Rhubarb Mousse

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees).
  • Beat 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.
  • Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick.
  • Beat the cream in a separate bowl until almost stiff, then beat in the liqueur.
  • Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours.
  • Remove the bowl from the freezer and stir in the pureed rhubarb.
  • If you are not serving immediately, hold the mousse in the freezer.
  • Serve in a glass bowl or in sherbet glasses, decorated with berries.
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