How To Make White Chocolate Mousse with Poached Rhubarb
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Serves:
Ingredients
- 200g white chocolate, chopped
- 1 cup heavy cream
- 2 egg yolks
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 cups rhubarb, cut into 1-inch pieces
- 1/2 cup sugar
- 1 cup water
- 1 tsp lemon juice
Instructions
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In a heatproof bowl, melt the white chocolate over a double boiler. Let it cool slightly.
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In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
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In another bowl, whisk together the egg yolks and sugar until pale and creamy.
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Slowly pour the melted white chocolate into the egg yolk mixture, whisking constantly.
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Fold in the whipped cream and vanilla extract until well combined.
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Divide the mousse into serving glasses and refrigerate for at least 2 hours to set.
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In a saucepan, combine the rhubarb, sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the rhubarb is tender.
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Remove the poached rhubarb from the syrup and let it cool.
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Once the mousse is set, top each glass with a spoonful of poached rhubarb.
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Serve chilled and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 30g
- Saturated Fat : 18g
- Cholesterol : 155mg
- Sodium : 30mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 39g
- Protein : 5g
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