Strawberry mousse and rhubarb crumble
4 to 6 person dessert – 2 hours plus.
A celebration dish worth the extra effort, this is served cold
For the strawberry mousse:
125 grams strawberries, washed and cut into pieces
100 grams icing sugar
180 millilitres thick fresh cream
180 millilitres semi-skimmed milk
3 leaves of gélatine, soaked in cold water until soft.
Mash half the fruit with the sugar.
In a small saucepan bring the mil to the boil and add the gelatine.
Keep boiling for 2 minutes. Remove from the heat.
Add the cream, then the mashed strawberries then the strawberry pieces.
Put the result in a cake mould 20 cm by 10 cm.
Place in the refrigerator for 2 hours to set the mousse.
For the rhubarb:
125 grams fresh rhubarb, cut into dice.
2 tablespoons soft brown sugar (Vergeoise)
2 tablespoons water
Cook all ingredients in a saucepan for 30 minutes over low heat.
Allow to cool, then place in the refrigerator.
For the crumble:
1 tablespoon fresh orange juice (half an orange)
4 sweet digestive biscuits (Belvita) broken in crumbs.
Mash the biscuit crumbs in the juice.
Assembly:
Spread the cool rhubarb over the strawberry mousse.
Spread the crumble topping over that. Serve..
[This can be frozen as individual portions and keeps for a month]
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