Rhubarb Mousse

Posted 17 Aug 2012


  • 700grm of fresh Rhubarb stems
  • 1 Orange
  • 1 piece of Ginger
  • 250ml of cream
  • 4 Eggs
  • 20grm of Gelatine

Stew the Rhubarb with the grated ginger and the zest and juice of the orange. Separate the eggs, whisk the yolks and sugar together until light and frothy. Whip the cream until peaks form. Strain the Rhubarb and mix the gelatine with the hot juice. Whisk the egg whites and fold into the juice. Pour into sugared serving bowls. Refrigerate until set.

Preserving basil