| | | | |

Strawberry Rhubarb Mousse


When I hear the word mousse I think of airy, delicious, smooth, melt in your mouth dessert. I’ve seen these around for so long  and finally…well it took me nearly 2 years to roll up mu sleeves and make my own mousse. I made some variations of it but never a real deal. Oh boy, had I known what I was missing!!! This thing is addictive.

Well anyhow, mousse I made is made from 4 main ingredients:

Fruit Puree
Swiss Meringue
Heavy Whipping Cream

Fruit Puree
Fruit of your choice, I used Strawberries and Rhubarb
You need 230grams/8 oz. of fruit puree to make the mousse (4servings of 1 cup of mousse)

To make Fruit Puree

855 grams strawberries
3large sticks of rhubarb, about 530 grams
1cup brown sugar
1/4cup raspberry liqueur

Clean strawberries and rhubarb. Slice rhubarb into about 1/2 inch slices. Cook strawberries, rhubarb and 1cup brown sugar, on medium heat, stirring occasionally, especially in the beginning stir more frequently, once it’s somewhat soft, add liqueur and cook for another 10 minutes, or until fruit falls apart. Let cool a bit, process in the blender of food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time.

Swiss Meringue

3egg whites
120grams/ 4 1/4 oz  granulated sugar

pinch of salt

Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use. Once your egg whites get hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or  a stand mixer and whip it on high
 until it is stiff and it has cooled off .


8grams/1/4oz -about 1/2tbl gelatin

60grams/2oz water

Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then either place it over a simmering water and stir until dissolved, or I use microwave, 1/2power setting for 5-10 seconds, until dissolved, but watch it carefully so it doesn’t boil or gets very hot.
Let cool slightly until ready to use

Heavy Whipping Cream
 about 120gram/4oz, or a 1cup heavy whipping cream

Using a mixer or a whisk, whip the cream until soft peaks are formed

Folding the Mousse
(4servings of 1 cup of mousse) 

You need 230grams/8 oz. of Fruit puree to make the mousse

Swiss Meringue
Dissolved Gelatin
Soft Peaks Whipping Heavy Cream

Add dissolved and cooled gelatin to the fruit puree, gently fold in swiss meringue and then fold in whipped heavy cream.

Spoon or pour into prepared glasses or other dishes you may be using.
Chill for at least 4 hours or overnight.



Similar Posts

Leave a Reply

Your email address will not be published.