Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puree
Mousse
Meringue topping
Utensils
4 glasses or ramekins, each approx. 200 ml
How it's done
Puree
Place the rhubarb in a pan along with all the other ingredients up to and including the lime juice, mix, cover and simmer for approx. 5 mins. until soft. Remove the pan from the heat, puree, stir the gelatine into the hot puree, leave to cool.
Mousse
Fold the whipped cream into the cold puree, divide between the glasses, cover and leave to set in the fridge for approx. 4 hrs.
Meringue topping
Just before serving, beat the egg white with the salt until stiff. Gradually add the sugar, continue beating until the egg white is glossy and very stiff. Spoon the beaten egg white on top of the mousse, scorch with a blowtorch until the egg white turns golden brown.
| Tip: | The rhubarb mousse also tastes delicious without the meringue topping. |
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