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March 2019

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Rhubarb Mousse Recipe

Rhubarb Mousse recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rhubarb Mousse recipe  PDF


3/4 c Sugar
1/4 c Water
3 Egg whites, at room
temperature 1 pn Salt
1/8 ts Cream of tartar
1 c Heavy cream
2 tb Raspberry liqueur (or other
fruit flavor) 2 c Cooked, drained, pureed
rhubarb Garnish: a handful of strawberries, blackberries, or raspberries Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees). Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mi ture has cooled and is thick. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur. Fold the whipped cream into the egg white sugar syrup mi ture and freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed rhubarb. If you are not serving immediately, hold the mousse in the freezer. Serve in a glass bowl or in sherbet glasses, decorated with berries. Serves 8. The L. L. Bean Book of NEW New England Cookery

Rhubarb Mousse recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
597 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Rhubarb Mousse recipe  PDF   Raw Food recipes RSS   New

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