Rhubarb Orange Mousse Recipe 55 Food

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 ORANGE MOUSSE RECIPE - (5/5)

Steps:

• In a two-quart (2 litre) casserole dish, combine rhubarb, sugar, orange peel and water. Microwave, covered, at HIgh for eight to ten min. or until rhubarb is very tender, stirring once. Remove orange peel; purée rhubarb in a food processor or blender until smooth. There should be two cups (500 ml) Stir in orange-flavored liqueur. In a small glass measure, sprinkle gelatin over orange juice; let stand five minutes to soften. Microwave at Medium for one minute or until gelatin is dissolved. Stir into rhubarb mixture; refrigerate for about 45 to 60 min., stirring often, until mixture just starts to thicken. In medium bowl, whip cream until stiff. Gently fold whipped cream into rhubarb mixture. Pour into a six-cup (1.5 litre) serving dish; cover & refrigerate for four hours or overnight. To serve, pipe whipped cream around edge of mousse & sprinkle with orange zest. Serves four to six

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-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 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-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 ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

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.