Mousse with rhubarb

Description

Want simple products to prepare awesome and beautiful dessert? Then you are welcome! Tell and show. Soft, silky, with a pleasant acidity mousse, decorated with rhubarb. A delight of taste and beauty!!!

Ingredients

Milk

200 ml
Vanilla sugar

0.5 pack
Lemon peel

1 piece
Semolina

30 g
Gelatin

2.5 tsp
Water

3 Tbsp
Yolk egg

1 piece
Sugar

2 Tbsp
Cream

200 g
Rhubarb

7 piece
Water

1 cup
Sugar

0.5 cup

Cooking

For our mouth-watering mousse will need Semolina Mistral.

Bring almost to a boil the milk with vanilla sugar and lemon zest. I have orange peel. In hot, but not boiling milk to fill the semolina, stirring well, bring to a boil and cook on low heat for about 2 minutes. Remove from the heat.

Soak in cold water instant gelatin and leave to swell 10 minutes. In a water bath to dissolve the gelatin and enter into the hot semolina, mix well to dissolve gelatin. Cool down a bit.

The yolk with the sugar, whisk on high speed with a mixer for about 5 minutes. Beat in whipped mass in the semolina. Whisk the cream until stable peaks. Gently beat in cream semolina in one direction only, so as not settled.

Fill the molds with a mass of decoys. Leveled the top with a knife, cooled in the refrigerator for about 1 hour. Before serving molds need a little pry with a sharp knife edge to remove from the mold. Place the mousse on a plate.

Cook the strips for the decoration of our mousse. Rhubarb wash, peel not clean. Place the water and sugar in a small saucepan. Bring to a boil over medium heat and stir until sugar is dissolved. Reduce heat to medium and cook syrup on low heat. In advance, prepare paper towels and a slotted spoon.

We need vegetable cutter. Recommend to take as I pictured, with a long blade and straight handle. Along the entire length of rhubarb cut long strips. The main thing - do not rush.

Place two or three strips in boiling syrup for 20-30 seconds, no more. Put cooked strips of rhubarb on paper towels to drain. Repeat this procedure with all the strips of rhubarb. Once you're done, the sugar syrup is bright pink. In the future, this syrup can be served with dessert, or pour over the mousse.

Start decorating the mousse. Mousse wrap the strips around the circumference. Trim excess with kitchen shears. Also put short strips on the surface of the mousse and also cut excess. Silicone brush to apply the syrup in which the cooked rhubarb. It will give Shine to our mousse. Serve dessert with syrup.

Mousse cut and drizzled with syrup.

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