Frozen Strawberry Rhubarb Mousse
The velvety texture of this frozen dessert is like ice cream and mousse all wrapped in one. To scoop instead of slice it, pack into an airtight container and freeze for 4 hours.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 223 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 19 mg |
| sodium | 21 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 3% |
| vit A | 6% |
| vit C | 58% |
| folate | 7% |
-
4 cups (1 L) sliced fresh or thawed rhubarb
2 cups (500 mL) sliced fresh or thawed strawberries
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) lemon juice
Meringue:
1/3 cup (75 mL) pasteurized egg whites
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) whipping cream
Macerated Strawberries:
1 cup (250 mL) quartered fresh strawberries
2 tbsp (25 mL) granulated sugar
Preparation:
In saucepan, bring rhubarb, strawberries, sugar and lemon juice to boil over medium heat. Reduce heat to medium-low; simmer until rhubarb breaks up, about 12 minutes.
Transfer rhubarb mixture to food processor; purée until smooth. Press through fine sieve into large bowl. Refrigerate until cold.
Meringue: In bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Using whisk, gently fold about one-third into rhubarb mixture. Fold in remaining egg whites. Whip cream; fold into rhubarb mixture.
Pour into large shallow metal cake pan; freeze until semifirm, about 4 hours. Scrape into food processor; purée until smooth.
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap. Scrape rhubarb mixture into pan, smoothing top. Cover with plastic wrap. Freeze until firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)
Macerated Strawberries: In glass bowl, toss strawberries with sugar; cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Turn out mousse; remove plastic wrap. With hot knife, cut into 8 slices. Serve with macerated berries.
Transfer rhubarb mixture to food processor; purée until smooth. Press through fine sieve into large bowl. Refrigerate until cold.
Meringue: In bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Using whisk, gently fold about one-third into rhubarb mixture. Fold in remaining egg whites. Whip cream; fold into rhubarb mixture.
Pour into large shallow metal cake pan; freeze until semifirm, about 4 hours. Scrape into food processor; purée until smooth.
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap. Scrape rhubarb mixture into pan, smoothing top. Cover with plastic wrap. Freeze until firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)
Macerated Strawberries: In glass bowl, toss strawberries with sugar; cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Turn out mousse; remove plastic wrap. With hot knife, cut into 8 slices. Serve with macerated berries.
Source
Canadian Living Magazine: June 2008
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