Best Rhubarb Raspberry Mousse Recipes

RHUBARB RASPBERRY MOUSSE

Steps:

• In a large saucepan, combine the rhubarb, 3/4 cup water, 6 tablespoons sugar and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Strain; return to the pan and set aside., In a 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 a small 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.

CHOCOLATE PURSES WITH RASPBERRY RHUBARB MOUSSE

Steps:

• Level choc with spatula. Cover choc with 2nd sheet of wrap same size as first Using a rolling pin, roll chocolate into a rectangle 10 by 15 inches and 1/16 inch thick. Leaving choc still covered, set aside at room temp for 30-45 minutes to prtially set. Repeat with remaining chocolate. When choc is partially set, it should be no longer wet by still very pliable. If still too wet to handle, let it sit for abt 5 mins more but do not allow to harden or it will be difficult to knead. Remove wrap from 1 sheet of choc Generously dust work surface with powdered sugar. Gather choc into a ball. If choc has dried out and cracks don't be concerned, choc will soften and come togther again after kneading. Knead it briefly, pressing it into sugar as you knead, until soft and not sticky. If it feels sticky, knead in little more sugar. The molding choc should feel soft and smooth. Divide choc in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape remaining sheet of choc.in same manner, for total of 4 choc balls. ASSEMBLE PURSES: Brush off choc crumbs on work surface the surface should be dry or the choc will stick. Lightly dust rk surface and a rolling pin with confecsugar. Slightly flatten one choc ball and roll it out into a circle abt 9 inches diameter. Be sure to lift choc from time to time and dust surface under w/ little more sugar to prevent choc from sticking. Place abt 1/3 cup of mousse in center of chocolate circle. Gather sides up to enclose filling. Pinch purse at the neck to seal in mousse, allowing top edges of purse to fan out. Transfer to platter, cover with wrap, and refrig.Repeat rolling and filling remaining choc.to make 3 more purses. Cover and refrig. until ready to serve. TO SERVE: Place a chocolate purse on each chilled plate and spoon raspberry sauce around it.

RHUBARB RASPBERRY MOUSSE

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.