Equipment
Ingredients
Gelatin Base
- 7 g gelatin powder
- 30 ml water, cold
Rhubarb Compote
- 500 g rhubarb, washed, trimmed, and diced into 2cm pieces
- 150 g caster sugar
- 1 orange, zested and juiced
- 5 g vanilla bean paste
Cream
- 300 ml heavy cream, chilled
Nutrition (per serving)
Method
In a small bowl, sprinkle the gelatin powder evenly over the cold water. Stir gently and set aside to bloom for 5 to 10 minutes.
Combine the diced rhubarb, caster sugar, orange zest, orange juice, and vanilla bean paste in a medium saucepan. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 12 to 15 minutes until the rhubarb is completely soft and falling apart.
Remove the saucepan from the heat. Using an immersion blender, puree the hot rhubarb mixture until perfectly smooth.
While the rhubarb puree is still hot, add the bloomed gelatin mass. Stir constantly until the gelatin is completely dissolved.
Transfer the puree to a large mixing bowl and allow it to cool to room temperature, approximately 25°C/77°F. Stir occasionally to prevent a skin from forming. The mixture should be cool to the touch but not yet set.
In a separate bowl, whisk the chilled heavy cream until soft peaks form. Do not over-whip, as the cream will continue to thicken slightly during the folding process.
Add one-third of the whipped cream into the cooled rhubarb puree and stir gently to lighten the base. Add the remaining cream and fold it in gently with a silicone spatula using a bottom-to-top motion until uniformly combined.
Divide the mousse evenly among 6 serving glasses. Cover loosely and refrigerate for at least 4 hours, or until fully set, before serving.
Chef's Notes
- For the most vibrant pink hue, seek out forced rhubarb, which is grown in the dark and boasts neon-pink stalks with a sweeter flavor profile than field-grown varieties.
- Tempering the rhubarb base by first vigorously stirring in a small portion of the whipped cream makes the puree lighter, ensuring the rest of the cream can be folded in delicately without deflating.
- If your rhubarb is particularly pale, adding a single small fresh strawberry or a drop of natural beet juice during the cooking phase can naturally enhance the color without altering the flavor.
Storage
Refrigerator: 3 days — Keep tightly covered in the refrigerator to prevent the mousse from absorbing savory odors.
