- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 40 minutes plus 6 hrs freezing
- Effort: hard
- 375 g rhubarb, roughly chopped
- 375 g caster sugar
- 600 ml water
- 1 vanilla pod, split lengthways
For the tangerine mousse:
- grated zest of 6 tangerines
- 100 g caster sugar
- 70 ml water
- 6 egg yolks
- 250 ml whipping cream
1. First make the tangerine mousse. Heat the tangerine juice with half of the zest until it reduces to 30-40ml of liquid.
2. In a separate pan heat bring the sugar and water together until the sugar has dissolved and bring to the boil. Add in the reduced tangerine juice and mix together, forming a thick marmalade-like mixture.
3. Beat the egg yolks until light and fluffy in a large bowl suspended over a pan of simmering water. Slowly add in the tangerine mixture, beating well between each addition.
4. Remove the yolk mixture from the heat and whisk by hand until it cools.
5. Whip the cream until soft peaks form and fold into the egg mixture. Fold in the remaining tangerine zest.
6. Divide the tangerine mousse mixture among 6 ramekins and freeze for 6 hours.
7. Meanwhile, prepare the rhubarb soup. Place the 375g of roughly chopped rhubarb in a large saucepan with the sugar and water. Bring to the boil and cook briskly for 5 minutes. Skim off any scum and strain the rhubarb into a pan, discarding the pulp.
8. Scrape the contents of the vanilla pod into the rhubarb liquid and bring to the boil.
9. Add the remaining rhubarb to the liquid and poach for 1 minute. Cool, cover and chill until serving.
10. To serve, divide the soup between 6 soup plates. Dip each of the ramekins of orange mousse into very hot water and place in the middle of each soup plate. Dust with icing sugar and serve.
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