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Mousse à la vanille et rhubarbe pochée à la grenadine
serves 8
for the rhubarb compote
4 gelatine leaves
750g pink rhubarb stalks
150g caster sugar
Soak the gelatine leaves into cold water.
Peel the rhubarb making sure you keep the peels aside. Slice the stalks roughly, into cube. Then tye the peels into a ball using kitchen string.
Place everything into a pan, and mix in the sugar. Cook over low heat until the rhubarb pieces are soft, and the juices have reduced nicely. Remove the ball of peels, and add the softened (and squeezed) gelatine leaves.
Pour into a 20×20cm container, and allow to set in the fridge.
for the vanilla mousse
200g milk
one vanilla pod
3 egg yolks
50g caster sugar
3 gelatine leaves
200g cream (35% fat)
Place the milk in a pan. Slice the vanilla pod lengthwise, and scrape the seeds. Add to the milk, along with the empty bean.
Cook over medium heat until boiling.
In the meantime, soak the gelatine into cold water.
Then, mix the yolks and sugar until smooth. When the milk is boiling, pour it onto your egg mix, then transfer to a bowl which you set over a pan of boiling water. Cook, mixing all the time until it reaches a temperature of 84°C. Mix in the drained gelatine leaves, and set aside.
Whip the cream to soft peak, then incorporate into the anglaise when it’s not warm to the touch anymore – around 30°C. Immediately pipe the mousse on top of the rhubarb compote. Then smooth the top by gently tapping on a work surface. Set in the freezer overnight.
500g low fat natural yogurt
1 large English cucumber (sliced coarsely)
2-3 handfuls of fresh mint leaves
½ tsp sea salt
few more mint leaves for garnish
METHOD
Place all ingredients in a blender and process until smooth.
Share and garnish with mint leaves.
Make 4 small portions.
