Rhubarb mousse
Ingredients
for 4 person
| 400 g | rhubarb, cut into approx. 2 cm pieces |
| 50 g | sugar |
| 1 | vanilla pod, cut lenghtwise, seeds scratched out |
| 1 | organic lime, grated zest and the juice |
| 3 leaf | gelatine (soaked for approx. 5 mins in cold water, drained) |
| 2 ½ dl | full cream, beaten until stiff |
| 1 | fresh egg white |
| 1 pinch | salt |
| 30 g | sugar |
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.
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