Rhubarb Mousse & Jelly Recipe

Name: Rhubarb Mousse & Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rhubarb Syrup; 1 pound rhubarb; 1 cup sugar; 1 cup water; Rhubarb Mousse and Jelly; 300 milliliters rhubarb syrup, divided; 3 gelatin sheets, divided; 2 egg yolks; 4 tablespoons sugar; 300 milliliters heavy cream; white chocolate

Servings: persons

Rhubarb Syrup
1 pound rhubarb
1 cup sugar
1 cup water
Rhubarb Mousse and Jelly
300 milliliters rhubarb syrup, divided
3 gelatin sheets, divided
2 egg yolks
4 tablespoons sugar
300 milliliters heavy cream
white chocolate

1
For the syrup, cut the rhubarb into small pieces and boil with water and sugar for 10 minutes. Puree everything using a handheld mixer or a blender, and sieve through a coffee filter. (I used a regular metal sieve at first, but it allowed some of the fruit to pass through and that made the syrup cloudy.) This will take a while - you should count on leaving it for a few hours.
2
For the mousse, you need 200 ml of the rhubarb syrup, and 1,5 gelatin sheets. Soak the gelatin in cold water for five minutes. Whisk the egg yolks and the sugar until fluffy and pale. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Mix this with the sugar and eggs, and leave to cool to room temperature. Whisk the cream until it forms stiff peaks, and fold into the rhubarb mixture. Pour into glasses or bowls, and place in the fridge to set.
3
For the jelly, you need 100 ml of rhurbarb syrup, and the remaining 1 1/2 sheets of gelatin. Soak the gelatin in cold water for five minutes. Gently heat the rhubarb syrup, and add the gelatin. Stir until dissolved. Leave to cool to room temperature, then gently pour over the set mousse. Place in the fridge to set.
4
Just before serving, decorate with a few curls of white chocolate.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Rhubarb Syrup, 1 pound rhubarb, 1 cup sugar, 1 cup water, and more.

Yes, Rhubarb Mousse & Jelly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Mousse & Jelly

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