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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2008
MethodIn 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; pur?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; pur?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.
Nutritional facts Per serving: about
- Sodium 21 mg
- Protein 3 g
- Calories 223.0
- Total fat 6 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
- Iron 3.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 58.0