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
Raspberry puree
Rhubarb
Mousse
To serve
Utensils
one dish (approx. 1½ l)
How it's done
Raspberry puree
Place the raspberries in a measuring cup, puree.
Rhubarb
Place the rhubarb in a pan along with all the other ingredients up to and including the sugar, mix, cover and simmer for approx. 2 mins. until soft. Remove the pan from the heat, place half of the rhubarb and the gelatine in a measuring cup, puree. Leave the remaining rhubarb to cool, then chill for the decoration. Combine the raspberry and rhubarb puree, pass through a sieve into a bowl, leave to cool.
Mousse
Fold the whipped cream and jam into the cold puree, transfer to the mould, cover and refrigerate for at least 4 hrs. until set.
To serve
Arrange the raspberries and chilled rhubarb on top of the mousse.
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