Delicious and refreshing. A fantastic summer dessert!
Every week I get my organic veggie box from Etepetete with seasonal vegetables. This time it is starring rhubarb. The contents of the box are always a bit of a surprise. I am ussally a little opposed to rhubarb, because it is often very sour and makes me cringe. On the other hand, it reminds me of my childhood, where rhubarb cake was my favorite dish. So what to do? There should be some cream with it to mellow it out. Since I can`t stand pure whipped cream, I decided to go with buttermilk with a bit of cream. The result is priceless. A few roasted coconut chips, raspberry sauce and some mint leaves complete this perfect summer dish.
For 4 people you need:
For the mousse:
- 1/2 organic lime and orange
- 50 g sugar
- 4 leaves of gelatine
- 2 tbsp honey schnaps or vermouth
- 250 g whipped cream
For the rhubarb cream:
- 300 g rhubarb
- 100 g sugar
- 1 vanilla pod
- 2 tbsp coconut pulp
- 100ml white wime
- 1 dash of grappa
plus:
- 50 g cocnut chips
- some mint leaves
- 2 tbsp raspberry jam without seeds
Soak the gelatine in cold water for 5 minutes. Mix the fruit juices with the sugar in a pot and then heat with the gelatine until it has melted. Pour the buttermilk into a pot, add the gelatine and mix well. Whip the cream and fold in. Top off with the schnaps. Chill for 1-2 hours.
Wash the rhubarb and chop into pieces. Slit the vanilla pod lenthwise and scrape out the vanilla pulp with a small spoon.
Add the sugar, the grappa, the vanilla pulp, the coconutpulp and the white wine to the rhubarb and boil for about 10 minutes. Let the cream cool down.
Mix the raspberry jam with the schnaps. Roast the coconut chips in a teflon pan without grease at medium heat until fragrant. Cool on a plate.
Later, put the rhubarb into a glass and garnish with round balls of the mousse. Spread the raspberry sauce onto the mousse decoratively using a piping bag if possible.
Garnish with the chips and a few mint leaves on top and voila! This heavenly dessert is finsihed!
Bon Appetit und enjoy!
Yours truly,
Christina