Pink Rose Mousse

in Love Recipes

What You Need:

3 C frozen rhubarb
1 C + 1 T cold water, divided
12 T sugar, divided
2 t lemon juice
2 t unflavored gelatin
1 C frozen raspberries, thawed
3/4 C heavy whipping cream

How to Make It:

Pour 3/4 C of the water into a large saucepan and place the pan over medium heat.
Add the rhubarb to the water.
Stir in 6 T of the sugar and the lemon juice.
Bring the mixture to a brisk steady boil.
Reduce the heat to low, cover the pan and allow the rhubarb to cook 10 minutes or until fork tender.
Drain the rhubarb, return it to the pan and set aside.
Pour a 1/4 C of the water into a small mixing bowl.
Sprinkle the gelatin into the water and let it stand.
Place the raspberries and the remaining water into the blender.
Puree the raspberries until smooth.
Strain the raspberries to remove any seeds then add the mixture to the rhubarb.
Stir the gelatin mixture into the fruit mixture.
Place the pan over low heat and cook the mixture for 3 minutes or until the gelatin has completely dissolved, being sure to stir often.
Remove the pan from the heat and set aside to cool just slightly.
Place the whipping cream and remaining sugar into a mixing bowl.
Beat with an electric mixer on medium speed for 5 minutes or until stiff peaks form when you lift the beaters out of the mixture.
Fold into the fruit mixture.
Spoon the fruit mixture into 2 dessert glasses.
Cover and refrigerate at least 4 hours before serving.

Serves: 2

Top these little delights with a dollop of whip topping and a fresh raspberry before serving.  Fresh rhubarb and raspberries can be used.  The measurements will remain the same.  


Related Posts:

Previous post:

Next post: