Rhubarb Mousse: peel and cut the rhubarb into thin slices. Puts them on a low fire in orange juice with brown sugar and cinnamon until they fall apart. Put the hand blender in the mousse and blend until a cordless substance. Let cool and chill in the fridge. Keep a separate stalk rhubarb and cut in half a centimeter thick slices. Caramelise these slices in butter with honey on a baking sheet in an oven at 160°C until crisp (about fifteen minutes). Strawberry Coulis: simmer some of the strawberries in a dash of Cointreau until tender. Press them through a sieve, so that only remains a clear substance. Week gelatin leaves, squeeze out and mix with the warm strawberry coulis. Mascarpone Cream: Whisk with a spiral whisk the mascarpone with cream, 2 sachets of vanilla sugar and a dash of Cointreau into a homogeneous mass. Roast the almond flakes. The finish: lay at the bottom of two tall wine glasses sliced strawberries and a spoonful of caramelized rhubarb slices. Pour a dash of Cointreau over, and then the strawberry coulis. Allow to set in the fridge. Mix the rhubarb mousse with a bag of agar (vegetable binder). This binds very quickly.

Rhubarb mousse with mascarpone

and strawberry coulis

rhubarb

orange juice

brown sugar

cinnamon

butter

 

Spoon the mousse on the stiffened strawberry coulis. Spoon the mascarpone preparation thereon. Sprinkle with toasted almond flakes. Insert two rods in raw rhubarb, put some fresh strawberries and finish with a lemon balm leaf.

honey

strawberry 

Cointreau

gelatin

mascarpone

 -

cream

vanilla sugar

almond flakes

agar

lemon balm leaf

A Recipe Guide For The Amateur Chef Belgian Cuisine

Rhubarb mousse

with mascarpone

and strawberry

coulis

Rhubarb Mousse: peel and cut the rhubarb into thin slices. Puts them on a low fire in orange juice with brown sugar and cinnamon until they fall apart. Put the hand blender in the mousse and blend until a cordless substance. Let cool and chill in the fridge. Keep a separate stalk rhubarb and cut in half a centimeter thick slices. Caramelise these slices in butter with honey on a baking sheet in an oven at 160°C until crisp (about fifteen minutes). Strawberry Coulis: simmer some of the strawberries in a dash of Cointreau until tender. Press them through a sieve, so that only remains a clear substance. Week gelatin leaves, squeeze out and mix with the warm strawberry coulis. Mascarpone Cream: Whisk with a spiral whisk the mascarpone with cream, 2 sachets of vanilla sugar and a dash of Cointreau into a homogeneous mass. Roast the almond flakes. The finish: lay at the bottom of two tall wine glasses sliced strawberries and a spoonful of caramelized rhubarb slices. Pour a dash of Cointreau over, and then the strawberry coulis. Allow to set in the fridge. Mix the rhubarb mousse with a bag of agar (vegetable binder). This binds very quickly.

rhubarb

orange juice

brown sugar

cinnamon

butter

 

honey

strawberry 

Cointreau

gelatin

mascarpone

 -

cream

vanilla sugar

almond flakes

agar

lemon balm leaf

a recipe guide for the amateur chef Belgian Cuisine
Spoon the mousse on the stiffened strawberry coulis. Spoon the mascarpone preparation thereon. Sprinkle with toasted almond flakes. Insert two rods in raw rhubarb, put some fresh strawberries and finish with a lemon balm leaf.