Rhubarb Mousse: peel and cut the rhubarb into thin slices. Put
them on a low fire in orange juice with brown sugar and
cinnamon until they fall apart. Put the immersion blender in the
mousse and blend until a cordless substance. Let cool and chill
in the fridge. Keep a separate stalk rhubarb and cut in half a
centimeter thick slices. Caramelise these slices in butter with
honey on a baking sheet in an oven at 160°C until crisp (about
fifteen minutes).
Strawberry Coulis: simmer some of the strawberries in a dash
of Cointreau until tender. Press them through a sieve, so that
only remains a clear substance. Week gelatin leaves, squeeze
out and mix with the warm strawberry coulis.
rhubarb mousse with mascarpone
and strawberry coulis
Mascarpone Cream: Whisk with a spiral whisk the
mascarpone with cream, 2 sachets of vanilla sugar and a dash
of Cointreau into a homogeneous mass. Roast the almond
flakes.
The finish: lay at the bottom of two tall wine glasses sliced
strawberries and a spoonful of caramelized rhubarb slices.
Pour a dash of Cointreau over, and then the strawberry coulis.
Allow to set in the fridge. Mix the rhubarb mousse with a bag of
agar (vegetable binder). This binds very quickly.
Spoon the mousse on the stiffened strawberry coulis. Spoon
the mascarpone preparation thereon. Sprinkle with toasted
almond flakes. Insert two sticks of raw rhubarb, put some fresh
strawberries on top and finish with a leaf of lemon balm.
-
strawberry
Cointreau
gelatin
mascarpone
cream
vanilla sugar
almond flakes
agar
lemon balm leaf
rhubarb
orange juice
brown sugar
cinnamon
butter
honey
Rhubarb Mousse: peel and cut the rhubarb
into thin slices. Put them on a low fire in orange
juice with brown sugar and cinnamon until they
fall apart. Put the immersion blender in the
mousse and blend until a cordless substance.
Let cool and chill in the fridge. Keep a separate
stalk rhubarb and cut in half a centimeter thick
slices. Caramelise these slices in butter with
honey on a baking sheet in an oven at 160°C
until crisp (about fifteen minutes).
Strawberry Coulis: simmer some of the
strawberries in a dash of Cointreau until tender.
Press them through a sieve, so that only
remains a clear substance. Week gelatin
leaves, squeeze out and mix with the warm
strawberry coulis.
-
Mascarpone Cream: Whisk with a spiral whisk
the mascarpone with cream, 2 sachets of vanilla
sugar and a dash of Cointreau into a
homogeneous mass. Roast the almond flakes.
The finish: lay at the bottom of two tall wine
glasses sliced strawberries and a spoonful of
caramelized rhubarb slices. Pour a dash of
Cointreau over, and then the strawberry coulis.
Allow to set in the fridge. Mix the rhubarb
mousse with a bag of agar (vegetable binder).
This binds very quickly.
Spoon the mousse on the stiffened strawberry
coulis. Spoon the mascarpone preparation
thereon. Sprinkle with toasted almond flakes.
Insert two sticks of raw rhubarb, put some fresh
strawberries on top and finish with a leaf of
lemon balm.
rhubarb mousse
with mascarpone
and strawberry
coulis
strawberry
Cointreau
gelatin
mascarpone
cream
vanilla sugar
almond flakes
agar
lemon balm leaf
rhubarb
orange juice
brown sugar
cinnamon
butter
honey
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
