for 4 people

Raspberry puree

200 g

raspberries

Rhubarb

400 g	rhubarb, halved lengthwise, cut into pieces approx. 4 cm long
2 tbsp	water
1	vanilla pod, cut lenghtwise, seeds scratched out
3 tbsp	sugar
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Mousse

2 ½ dl	full cream, beaten until stiff
2 tbsp	raspberry jam

To serve

50 g	raspberries

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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