Rhubarb Mousse Food

RHUBARB-STRAWBERRY MOUSSE

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.

RHUBARB-MASCARPONE MOUSSE CAKE

Steps:

• Make cake:
• Preheat oven to 350°F and place rack in center.
• Butter 9-inch cake pan and line bottom with a round of parchment.
• Butter paper, then dust pan with flour, knocking out excess.
• Sift together flour, baking powder, and salt into a bowl.
• Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
• Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
• Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
• Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
• Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.
• Make mousse while cake is baking:
• Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes.
• Reduce heat and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups, 25 to 30 minutes. Remove from heat.
• Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.
• Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb mixture until dissolved.
• Set bowl inside a larger bowl of ice water and stir rhubarb mixture until cooled to room temperature (do not let set on ice).
• Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until it just holds stiff peaks.
• Fold cooled rhubarb mixture into mascarpone mixture.
• Assemble mousse cake:
• Carefully halve cooled cake horizontally, then spread jam on bottom half and reassemble.
• Invert bottom of spring-form pan (to make it easier to slide cake off bottom), then lock on side. Lightly oil bottom and sides of pan with some vegetable oil.
• Arrange cake in center of spring-form pan. Spoon rhubarb mousse into pan over cake. Smooth top. Rap pan on counter twice to release any air bubbles and chill cake, uncovered, until mousse is set, at least 2 hours.
• Make glaze:
• Sprinkle gelatin over water in a small heavy saucepan to soften, 1 minute. Heat gelatin over low heat until it has dissolved. Remove from heat then stir in reserved rhubarb syrup.
• Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until glaze is set, at least 1 hour.
• To serve:
• Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

RHUBARB MOUSSE

Steps:

• Wash, peel and cut the rhubarb into 1 inch pieces.
• Cook it with half cup water until just tender (about 5 minutes).
• Blend it with sugar and vanilla extract or orange zest. Set aside to cool.
• Melt the gelatin in a small amount of hot water, add to the blended rhubarb.
• Whip the cream, stir together with the blended rhubarb - gently!
• Refrigerate for several hours until the dessert stiffens into a creamy substance.
• Enjoy!

RHUBARB MOUSSE

Steps:

• Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
• Process in steam oven for 25 minutes. OR:.
• Steam in Thermomix on 90 degrees for 10 minutes.
• Cool slightly.
• Place in Thermomix bowl.
• Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
• Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
• THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
• Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
• Put mousse into moulds or ramekins.
• Chill several hours or overnight.
• Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

RHUBARB MOUSSE

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.

RHUBARB MOUSSE

Steps:

• In a small saucepan, combine sugar and gelatin.
• Stir in water and shredded orange peel.
• Cook and stir over low heat till gelatin is completely dissolved.
• Bring to boiling;add rhubarb.
• Reduce heat; cover and simmer about 5 minutes or till rhubarb is tender.
• Cool slightly.
• Pour mixture into a blender container or food processor bowl.
• Add food coloring, if desired.
• Cover; blend or process til smooth.
• Pour into a bowl.
• Chill to the consistency of unbeaten egg whites (partially set).
• Fold in whipped topping.
• Spoon into 6 dessert dishes.
• Cover and chill 6 hours or till firm and garnish with orange peel strips.

RHUBARB FOOL

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

RHUBARB-STRAWBERRY MOUSSE

Steps:

• Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan 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.
• ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
• Mallards Restaurant at Arrowwood in.
• Rye Brook, N.Y.

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.