Rhubarb & Coconut Ripples
This rhubarb and coconut mousse is a delightful dessert that perfectly balances the tartness of rhubarb with the creamy sweetness of coconut. The vibrant pink hue of the mousse is complemented by a drizzle of rhubarb syrup and a crunchy macaroon topping, making it not only delicious but also visually appealing. Serve this refreshing dessert to impress your guests and indulge in a taste of summer.
— Constant Cookbook
Ingredients
- 1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled)
- 100g caster sugar , depending on sweetness of rhubarb
- 3 tbsp clear honey
- 284ml carton double cream
- a few dribbles grenadine (optional)
- 100ml thick coconut cream
- 6 almond macaroons
- a little desiccated coconut
Instructions
- Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.
- Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.
- Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you’re ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.
Yield
Serves 6
Nutrition
- Calories: 443 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.09 milligram of sodium
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