Rhubarb Mousse

Ingredients

• 500 g rhubarb, stalks cleaned and chopped into 1 inch lengths
• 2 tablespoons caster sugar
• 2 teaspoons vanilla essence
• 300 ml whipping cream
• 3/4 cup caster sugar
• 3 drops rose pink food coloring
• 6 g sachet gelatin

Directions

1. 1

   Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.

2. 2

   Process in steam oven for 25 minutes. OR:.

3. 3

   Steam in Thermomix on 90 degrees for 10 minutes.

4. 4

   Cool slightly.

5. 5

   Place in Thermomix bowl.

6. 6

   Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.

7. 7

   Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).

8. 8

   THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time…no longer than 1 minute on 3 will do!).

9. 9

   Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you’re done!

10. 10

    Put mousse into moulds or ramekins.

11. 11

    Chill several hours or overnight.

12. 12

    Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.