The Inns Rhubarb Mousse Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh Rhubarb, diced,
1/3 cup: Fresh Lemon Juice,
-stems removed,
1 cup: Heavy Cream,
1 1/4 cup: Sugar,
1 tsp: Vanilla,
1: Env Gelatin, Unflavored
Directions:
Place the diced rhubarb in a heavy, noncorrosive pot with 1 cup of the
sugar and cook on a low heat, stirring occasionally, until the
rhubarb is soft. Set aside 1/2 c of this mixture. Puree the remaining
rhubarb through a food mill and cool.
Soften the gelatin in the lemon juice and dissolve over boiling water
in a double boiler. Add the gelatin to the rhubarb puree and stir
well. Whip the cream, and flavor with the remaining 1/4 cup sugar and
vanilla. Flod the whipped cream into the rhubarb puree, alternating
with the unstrained rhubarb.
Ladle the mixture into 1 large or 6 small, lightly oiled decorative
molds. Refrigerate several hours or overnight. Unmold and serve as
is, or with creme anglaise, fresh mint, and a dollop of whipped cream.
Blueberries can be used instead of rhubarb. Then use 1 1/4 lbs and
reduce the amount of sugar to 1/2 cup.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp
sugar and cook on a low heat, stirring occasionally, until the
rhubarb is soft. Set aside 1/2 c of this mixture. Puree the remaining
rhubarb through a food mill and cool.
Soften the gelatin in the lemon juice and dissolve over boiling water
in a double boiler. Add the gelatin to the rhubarb puree and stir
well. Whip the cream, and flavor with the remaining 1/4 cup sugar and
vanilla. Flod the whipped cream into the rhubarb puree, alternating
with the unstrained rhubarb.
Ladle the mixture into 1 large or 6 small, lightly oiled decorative
molds. Refrigerate several hours or overnight. Unmold and serve as
is, or with creme anglaise, fresh mint, and a dollop of whipped cream.
Blueberries can be used instead of rhubarb. Then use 1 1/4 lbs and
reduce the amount of sugar to 1/2 cup.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6
From: Dan Klepach Date: 05-15-95 (159) Fido:
Cooking
Source from luhu.jp