Rhubarb fruit mousse

This recipe uses rhubarb (Yorkshire rhubarb to be exact) as the base fruit flavour but you can replace this in equal quantity with any other soft fruit you prefer, e.g. raspberries, strawberries, etc, and follow the same method of preparation.  There are two parts to the recipe:  making a fruit purée  and then making the mousse which incorporates the fruit purée.  If you need to get ahead, the fruit purée can be prepared a couple of days beforehand if required.  The purée freezes well too so any leftover can be frozen and kept for use on another occasion.

I used this mousse recipe to make a Rhubarb mousse Swiss Roll:

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I have also used this rhubarb purée as a basis for making rhubarb curd (I can see another recipe posting may be required!) used to layer up these mini rhubarb curd gateau:

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First make the fruit purée:

Rhubarb purée

Makes approxinately 600g

500g rhubarb (cleaned weight)

50ml water

50g caster sugar

10ml lemon juice

 

Wash the rhubarb and chop into small, equal sized chunks (this is to ensure the rhubarb cooks down in the same time.  The size of the chunks doesn’t really matter, but bear in mind that the thicker the stems, the longer they will take to soften and cook.  As a rough guide, about 5 cm in length would be about right). If you are using other fruit such as strawberries or raspberries  then the need to chop them up may not be required.  Some strawberries can be big so you might need to halve the fruit, for example. Raspberries wouldn’t need any chopping but could be used as they are.

Set aside.

Put the water and sugar in a saucepan and heat gently until the sugar has dissolved.

Put the chopped rhubarb into the saucepan.

Turn up the heat and bring to the boil giving the rhubarb a stir every so often to prevent it sticking to the bottom of the pan and to ensure a coating of the liquid.

Once up to the boil, reduce the heat and cook on a low simmer with the lid on until it has cooked through – approximately 15-20 mins (this will depend on the thickness & tenderness of the rhubarb stems).

Remove from the heat and allow to cool without the lid for 5 mins.  Add the lemon juice.

Once cooled, pour all the contents of the saucepan into a food processor and whizz to a purée.

Pass the puree through a fine sieve.

Leave to cool then keep in the fridge in an air tight container.

 

Now make the mousse:

Rhubarb Mousse

Makes  approximately 450g

11g leaf gelatine

500ml whipping cream

350g rhubarb purée

80g caster sugar

 

Soak the gelatine in a bowl of cold water for 5 mins.

Meanwhile, weigh out the rhubarb purée into two separate quantities:  150g and 200g.

Whip the cream to ribbon stage, i.e. before soft peak! You want it soft but with a little bit of volume.

Put 150g of the fruit purée into a saucepan and add the sugar.  Heat gently, stirring a little, until the sugar has completely dissolved and the purée mixture is hot but not boiling (boiling liquid destroys the setting quality of gelatine).  Remove from the heat.

Squeeze the excess water from the soak gelatine and add to the pan (again, the purée mixture needs to be hot but not boiling).  Stir until the gelatine has dissolved.

Strain through a sieve into a mixing bowl.

Add the remaining 200g of fruit purée.

Pour in the whipped cream and fold together until combined.

Use immediately.

 

 

 

 

 

 

 

 

 

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