lemon-rhubarb-mousse A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Hand mixer
- Citrus press
- Fine-mesh sieve
- Potato masher
- Grater
- Glass
- Serving bowl
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Kitchen timer
Ingredients
- 2 teaspoons unflavored gelatin
- 1/4 cup water
- 1 cup Rhubarb puree, well chilled **
- 1/2 cup whipping cream, beaten to stiff peaks <br/>
- 1 envelope unflavored gelatin
- 2 teaspoons grated lemon rind
- 1/4 cup lemon juice, freshly squeezed, and strained
- 1/2 cup sugar
- 1/2 cup heavy cream or 1 1/2 cups cool whip, lite
- 2 egg whites
- 1/4 teaspoon cream of tartar <br/>
- 3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
- 1/3 cup sugar
- 1/4 cup mashed strawberries or raspberries
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