Recipe Rhubarb Mousse

Serves: 4-6

INGRÉDIENTS

PRÉPARATION

Peel the lime, making sure not to touch the pith, cut it into strips, wrap it in plastic wrap, and store it in the refrigerator. Squeeze the juice from the lime(s). You'll need about a tablespoon. Place the rhubarb in a large saucepan with 2 tablespoons of amaretto, water, and 60 ml of sugar over medium heat. Cook, stirring often, until the rhubarb breaks down, about 15 minutes. Transfer to a blender, add the gelatin and lime juice, and blend until smooth. Taste. The mixture should be quite tart, but should make you frown. You may need to add a little more lime juice or sugar. In a double boiler, beat the egg yolks with 120 ml of sugar until pale yellow. Cook over low heat in boiling water, stirring constantly, until the yolks thicken. Let cool to room temperature. Mix the rhubarb mixture with the egg mixture. In a large bowl, whip the cream until stiff, then fold in the remaining 2 tablespoons of Amaretto. Fold the cream into the rhubarb mixture. If you'd like to serve the mousse as tuiles, let it sit in the refrigerator in a large bowl for at least 3 hours. Alternatively, divide it among individual dessert dishes or wine glasses and let it sit in the refrigerator for at least 3 hours. When ready to serve, garnish with lime zest.