Rhubarb Mousse

Name: Rhubarb Mousse
Yield: 4
Ingredients: Little strawberries for garnish; ¾ dl Sugar; 1 tsp Lemon juice; 1 dl Whipped cream; 2 Egg yolks; 2 Egg whites; 2 leaves Isinglass; 250 g Cleaned the small fine vinrabarber

Desserts (cold)

Cook time: 0 min.
Servings: 4

Ingredients for Rhubarb Mousse

		Little strawberries for garnish
¾	dl	Sugar
1	tsp	Lemon juice
1	dl	Whipped cream
2		Egg yolks
2		Egg whites
2	leaves	Isinglass
250	g	Cleaned the small fine vinrabarber

Instructions for Rhubarb Mousse

To prepare the Rhubarb Mousse recipe, please follow these instructions:

Cut the rhubarb into pieces of 2 cm and cook them with the sugar at low heat for approx. 10 min. Once they have become a compote, take the saucepan off the heat. The house blossom has meanwhile been soaked in cold water, clenched free of moisture and now dissolved in the hot rhubarb compot with lemon juice. The egg yolks are light and airy with the sugar and the slightly chilled rhubarb mass in it. Egg whiting and whipping cream are whipped stiff individually and turned into the egg mass. Distribute into 5 bowls and put to a boil. Decorated with strawberries.

Rhubarb Mousse

Ingredients for Rhubarb Mousse

Instructions for Rhubarb Mousse

Recipe categories