Note that the rhubarb mousse is also delicious without the meringue topping.
Total: 4 h 25 min
INGRÉDIENTSPurée- 400 grhubarb, cut into pieces of about 2 cm
- 50 gsugar
- 1 vanilla pod, cut lengthwise, seeds scraped
- 1 organic lime, grated zest and juice
- 3 leaves gelatin (soaked for about 5 minutes in cold water, drained)
Mousse- 2 1/2 dlwhole cream, beaten until stiff
Meringue Topping- 1 fresh egg white
- 1 pinch of salt
- 30 g sugar
PRÉPARATIONPuree- Place the rhubarb in a saucepan with all the ingredients, including the lime juice.
- Stir, cover, and simmer for about 5 minutes, until tender.
- Remove the pan from the heat, blend, stir the gelatin into the hot puree, and let cool.
Mousse- Fold the whipped cream into the cold puree, divide among the glasses, cover, and let set in the refrigerator for about 4 hours.
Meringue Topping- Just before serving, beat the egg whites with the salt until stiff.
- Gradually add the sugar and continue beating until the whites are glossy and very stiff.
- Place the beaten egg whites on top of the mousse and brown them with a blowtorch.