Dessert Recipes - Rhubarb and Ginger Mousse Recipe

Ingredients

• 450 g/1 lb rhubarb, cut into short lengths

• 100 g/4 oz/1/2 cup granulated sugar

• 150 ml/2/3 cup water

• 15 ml/1 tbsp powdered gelatin

• 3 eggs, separated

• 2.5 ml/1/2 tsp ground ginger

• 30 ml/2 tbsp ginger syrup from a jar of stem ginger

• 300 ml/1 1/4 cups whipping cream

• 2 pieces of stem ginger, chopped

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Method:

1. Put the rhubarb in a pan with the sugar and water. Bring to the boil, reduce the heat, part-cover and simmer until the fruit is pulpy.

2. Stir in the gelatin and stir until completely dissolved. Allow to cool slightly, then puree in a blender or food processor. Turn into a bowl.

3. Whisk together the egg yolks, ground ginger and ginger syrup, then stir into the puree. Whip the cream until peaking. Fold half into the rhubarb mixture.

4. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into a glass serving dish and chill until set.

5. Decorate with the remaining whipped cream and the chopped ginger.