RHUBARB RASPBERRY MOUSSE
Make and share this Rhubarb Raspberry Mousse recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
- Bring to a boil.
- Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
- Strain; return to the pan and set aside.
- In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
- Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
- Strain; add to rhubarb mixture.
- Stir in softened gelatin.
- Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
- In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
- Fold into rhubarb mixture.
- Spoon into dessert glasses or bowls.
- Cover and refrigerate for 4 hours or overnight.
- Note: Prep time does not include chilling time.
Nutrition Facts : Calories 339.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 61.1, Sodium 25.4, Carbohydrate 47, Fiber 3.6, Sugar 40.2, Protein 3.1
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