Quick mascarpone mousse with rhubarb

Quick mascarpone mousse with rhubarb

By
From
Nuovo Mondo
Makes
6
Photographer
Alan Benson

This is designed as a very quick light dessert to serve after a big meal. The mousse is extremely simple and goes well with any kind of fruit. The rhubarb can be stored in its syrup for up to a week. If you prepare the fruit ahead of time, this dessert can be on the table in less than ten minutes.

Ingredients

Quantity Ingredient
100g caster sugar
1 1/2 tbsp grenadine
1 vanilla bean, split lengthways and seeds scraped
3 sticks rhubarb, cut into 2.5 cm lengths

Mascarpone mousse

Quantity Ingredient
300ml pouring cream
150g caster sugar
300g mascarpone
1 orange, juiced
1 orange zest, finely grated
2 tbsp honey

Method

  1. Combine the sugar, grenadine and vanilla bean and seeds with 100 ml water in a small saucepan over medium heat and stir to dissolve the sugar. Add the rhubarb and poach gently for 15 minutes, or until the rhubarb is soft.
  2. To make the mascarpone mousse, combine all of the ingredients in a mixing bowl and pour into a cream whipper and charge twice. Alternatively, beat with an electric mixer until firm peaks form. Refrigerate until needed.
  3. To serve, divide half the rhubarb between six serving glasses. Top with the mousse and then the remaining rhubarb.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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