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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough 1/4 inch thick.
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3
Fit dough into bottom and up sides of a 10-inch springform pan.
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4
Refrigerate or freeze until firm, about 30 minutes.
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5
Line shell with parchment, and fill with pie weights or dried beans.
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6
Bake until edges begin to turn gold, about 25 minutes.
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7
Remove weights and parchment.
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8
Reduce heat to 350F, and bake until golden brown, 20 to 25 minutes more.
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9
Let crust cool in pan on a wire rack.
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10
Sprinkle gelatin over 1 tablespoon water in a small bowl, and let stand until softened, about 5 minutes.
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11
Combine 1 tablespoon cream and the brown sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture is warm.
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12
Stir in softened gelatin, and remove from heat.
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13
Combine yogurt, zest, and pinch of salt in a medium bowl.
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14
Add brown-sugar mixture, and whisk until smooth.
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15
Whisk remaining 3/4 cup cream in a medium bowl until medium peaks form.
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16
Gently fold cream into yogurt mixture.
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17
Pour filling into crust.
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18
Cover, and refrigerate until firm, 4 hours or up to 1 day.
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19
Bring granulated sugar and remaining 1/3 cup water to a boil in a medium saucepan, stirring until sugar dissolves.
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20
Cook, undisturbed, until light amber, about 7 minutes.
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21
Remove from heat; add 3/4 cup brandy, the cinnamon, peppercorns, vanilla, and remaining pinch of salt.
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22
Return mixture to a boil for 1 minute, then stir in rhubarb.
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23
Remove pan from heat.
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24
Stir in lemon juice and remaining 1/4 cup brandy, cover, and let stand 25 minutes.
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25
Refrigerate until cold, about 4 hours.
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26
Strain, reserving liquid, and discard cinnamon and peppercorns.
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27
Bring reserved liquid to a boil in a medium saucepan until reduced to 1 1/2 cups, about 4 minutes.
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28
Let cool completely.
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29
Spoon strained rhubarb over mousse, and serve immediately with reduced cooking liquid on the side.
