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Author Notes: I developed this recipe almost 20 years ago for a Memorial Day party, I was looking for something different to do with rhubarb and hit on this idea. I've made it almost every spring since then. Rhubarb imparts a wonderful tanginess to this ethereal French concoction of air and sweetened cream. For that particular event - and a few times since - I made cupped tuiles out of almond flour to serve the mousse in. The almond presents a nice flavor backdrop to the rhubarb. But the tuiles are just gilding the lily. - Kevin
Serves 4 - 6
- 1 pound rhubarb – cut into 1” lengths
- 4 tablespoons Amaretto - separated
- 2 tablespoons water
- 3/4 cup sugar
- 1 tablespoon unflavored gelatin
- 1 lime
- 2 egg yolks
- 2 cups whipping cream
- Peel lime, being careful not to include pith, cut into strips, wrap in plastic, and refrigerate. Squeeze juice from lime(s). You need about 1 tablespoon.
- Place rhubarb in a large sauce pan with 2 tablespoons amaretto, water, and 1/4 cup sugar over medium heat. Cook, stirring often, until rhubarb breaks down - about 15 minutes. Transfer to a blender, add gelatin and lime juice, and process until smooth. Taste. The mixture should be fairly tart but should make you pucker. You made need to add a bit more lime juice or a bit more sugar.
- In a double boiler, beat the egg yolks with 1/2 cup sugar until they are a pale yellow. Cook over just bubbling water, stirring constantly, until yolks have thickened. Cool to room temperature.
- Combine rhubarb mixture with egg mixture. In a large bowl, whip cream until stiff then whip in remaining 2 tablespoons of Amaretto. Fold cream into rhubarb mixture. If you want to serve the mousse in tuiles then chill in a large bowl for at least 3 hours. Otherwise, spoon into individual dessert cups or wine goblets and chill for at least 3 hours. When ready to serve, garnish with strips of lime peel.
- This recipe was entered in the contest for Your Best Rhubarb