The inn's rhubarb mousse

6 servings

Ingredients

Quantity Ingredient
2 pounds Fresh Rhubarb -- diced, stems removed
1¼ cup Sugar
1 Env Gelatin, Unflavored
⅓ cup Fresh Lemon Juice
1 cup Heavy Cream
1 teaspoon Vanilla

Directions

Place the diced rhubarb in a heavy, noncorrosive pot with 1 cup of the sugar and cook on a low heat, stirring occasionally, until the rhubarb is soft. Set aside ½ c of this mixture. Puree the remaining rhubarb through a food mill and cool.

Soften the gelatin in the lemon juice and dissolve over boiling water in a double boiler. Add the gelatin to the rhubarb puree and stir well. Whip the cream, and flavor with the remaining ¼ cup sugar and vanilla. Flod the whipped cream into the rhubarb puree, alternating with the unstrained rhubarb.

Ladle the mixture into 1 large or 6 small, lightly oiled decorative molds. Refrigerate several hours or overnight. Unmold and serve as is, or with creme anglaise, fresh mint, and a dollop of whipped cream.

Blueberries can be used instead of rhubarb. Then use 1¼ lbs and reduce the amount of sugar to ½ cup.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking

Related recipes