White Chocolate Mousse with Poached Rhubarb Recipe

In a heatproof bowl, melt the white chocolate over a double boiler. Let it cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.

In another bowl, whisk together the egg yolks and sugar until pale and creamy.

Slowly pour the melted white chocolate into the egg yolk mixture, whisking constantly.

Fold in the whipped cream and vanilla extract until well combined.

Divide the mousse into serving glasses and refrigerate for at least 2 hours to set.

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.

Remove the poached rhubarb from the syrup and let it cool.

Once the mousse is set, top each glass with a spoonful of poached rhubarb.

Serve chilled and enjoy!