RHUBARB-STRAWBERRY MOUSSE

Rhubarb-Strawberry Mousse image

Provided by Amanda Hesser

Categories dessert

Time 50m

Yield Serves 8 to 10

Number Of Ingredients 6

Ingredients

1 1/4 pounds rhubarb, finely diced
1 cup sliced strawberries
1 cup sugar
2 tablespoons kirsch
1 tablespoon unflavored gelatin
2 cups heavy cream

Steps:

Combine the rhubarb, strawberries and sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until the rhubarb is soft.
Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
Combine the purée with the remaining cooked rhubarb mixture.
Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 23 grams