Rhubarb Mousse With Strawberry-Gin Sauce

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Servings: 6 Difficulty: Advanced
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Latin-American-style sweet and satisfying dessert that brings home-style flavor to your table
Rhubarb Mousse With Strawberry-Gin Sauce recipe image
Rhubarb Mousse With Strawberry-Gin Sauce recipe image
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Rhubarb Mousse With Strawberry-Gin Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 184.3

Description

This Latin-American dessert features Diced rhubarb, Brown sugar, Unflavored gelatin, Tanqueray or other juniper-. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. flavored gin, such as -Gilbey's or Beefeater 2 c
  2. Cream 2 Egg whites 1/4 c Sugar 2 c Strawberries, hulled 5 tb Sugar 1/4 c Lemon marmalade, the type -with shreds of lemon rather -than chunks 2 tb Tanqueray gin (From "Pacific Northwest Palate," by Susan Bradley.)
  3. Sprinkle the brown sugar over the rhubarb and
  4. let sit for an hour.
  5. Put in a saucepan,
  6. cover , and
  7. simmer gently for 15 minutes or so, until fully tender and quite thick.
  8. Puree in a processor.
  9. Soften the gelatin in the gin for 10 minutes.
  10. Combine with the rhubarb and heat to dissolve the gelatin.
  11. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.)
  12. Cool until cold to the touch, but do not
  13. allow the gelatin to
  14. set .
  15. With an electric mixer, combine the cream and rhubarb mixture.
  16. Whip until fluffy and light.
  17. Do not overwhip or the cream will break down.
  18. Beat the egg whites until soft peaks form.
  19. Add the sugar and continue until stiff peaks have formed.
  20. Carefully fold the egg whites into the rhubarb and cream mixture.
  21. Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and
  22. refrigerate for 2 hours or more.
  23. To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor.
  24. Strain through a sieve and reserve.
  25. Warm the marmalade just to melt.
  26. Combine the marmalade, the gin, and the pureed strawberries, mixing well.
  27. Chill thoroughly.
  28. Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately

Nutrition Facts

Servings 6

Amount Per Serving
Calories 184.3kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 49.5mg3%
Total Carbohydrate 29.4g10%
Dietary Fiber 0.0g0%
Sugars 29.4g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: berries, blending, brown, dessert, diced, gelatin, juniper, latin-american, mousse, other, rhubarb, sauce, simmering, strawberrygin, sugar, tanqueray, title, unflavored, vegan, with
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