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Rhubarb Mousse With Strawberry-Gin Sauce

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English

Summary

Yield
Servings
Prep time1 hour
Country!Sauces
Published Medium
Recipe Category
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Description

Rhubarb Mousse With Strawberry-Gin Sauce imported from Recipe Import

Ingredients

3Cupdiced rhubarb
1⁄2CupBrown Sugar
1Packageunflavored gelatin
1⁄4CupTanqueray or other juniper- (flavored gin, such -- a OR beefeater)
2Cupcream
2 egg whites
1⁄4Cupsugar
2Cupstrawberries (hulled)
1⁄4Cuplemon marmalade (the type shreds of lemon rather -- than chunks)
2TablespoonTanqueray gin

Instructions

(From "Pacific Northwest Palate," by Susan Bradley.) Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor.

Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatin. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not over whip or the cream will break down.

Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided souffl