RHUBARB MOUSSE

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Make and share this Rhubarb Mousse recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

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
1/4 cup blackberries or 1/4 cup raspberries

Steps:

  • 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.

Nutrition Facts : Calories 189.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 52.7, Carbohydrate 21.4, Fiber 0.6, Sugar 19.4, Protein 2.3

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