Name: White chocolate mousse with poached rhubarb
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 150g white chocolate; 4 large egg whites; 1 tbsp golden caster sugar; 200ml double cream; 185ml white wine (or a mini bottle); 1 tbsp golden caster sugar; 1 vanilla pod split lengthways and seeds removed; 4 tall rhubarb stalks (about 375g), cut into 5cm pieces; 75g jumbo oats; 30g plain flour; 2 tbsp golden caster sugar; 50g melted butter

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White chocolate mousse with poached rhubarb

White chocolate mousse with poached rhubarb

Tom Kerridge

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Serves 6

More effort

Prep: 40 mins

Cook: 30 mins

plus chilling

A star rating of 4 out of 5.6 ratingsRate

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This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the mousse

150g white chocolate
4 large egg whites
1 tbsp golden caster sugar
200ml double cream

For the poached rhubarb

185ml white wine

(or a mini bottle)
1 tbsp golden caster sugar
1 vanilla pod

split lengthways and seeds removed
4 tall rhubarb

stalks (about 375g), cut into 5cm pieces

For the topping

75g jumbo oats
30g plain flour
2 tbsp golden caster sugar
50g melted butter

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Nutrition: per serving

kcal500
fat34g
saturates20g
carbs39g
sugars27g
fibre2g
protein7g
salt0.3g

Method

step 1

Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
step 2

While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
step 3

Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.

Recipe from Good Food magazine, March 2017

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A star rating of 4 out of 5.6 ratings

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