Hello again. How lovely it is to be well and truly in the season of spring, my favourite time of year. It is a joy to be out of doors and in among all the new growth and activity in the garden.
Earlier in the month, I picked my first rhubarb of the season. It was a good harvest of tender, thin, colourful stems with a tangy, fruity flavour. My recipe this week is not so much about the rhubarb but about an indulgently, rich recipe to serve with this tasty seasonal treat.
My very simple combination of vegan white chocolate, plant-based cream, coconut and vanilla, lightened with aquafaba foam makes a very delicious mousse to serve with any acidic fruit. If you’re not vegan, dairy-based products will work fine. Leave out the foam if you want a denser more custardy texture. If you don’t want to use cream, replace the creamed coconut and plant-based cream with full fat or reduced fat coconut milk.
The mousse is very rich and can easily spread to 6 portions if you use small serving glasses. Here’s the recipe.
- 350g prepared rhubarb, cut into short lengths
- 2-3tbsp caster sugar
- 40g creamed or block coconut
- approx. 60ml plant-based double cream
- 1tsp vanilla bean paste
- 300g free-from white chocolate
- 100ml aquafaba (I used canned cannellini bean liquid)
1. Put the rhubarb in a shallow pan with 2tbsp sugar and 3tbsp water. Heat until steaming, then cover with a lid and cook gently for 10-15 minutes until tender. Cool slightly, taste and add more sugar if required. Leave to cool completely, then chill until ready to serve.
2. Shave the creamed coconut into thin pieces using a small sharp knife or vegetable peeler and put into a measuring jug. Spoon over 3tbsp boiling water and stir until dissolved. Make up to 100ml by adding sufficient plant-based cream. Stir in the vanilla paste.
3. Melt the chocolate in the microwave or in a bowl over barely simmering water. Keep warm.
4. In a clean, grease-free bowl, whisk the aquafaba for 4-5 minutes until thick and foamy – you should be able to leave a trace of the whisk in the foam when it is sufficiently whipped.
5. Mix the coconut cream into the warm melted chocolate until well blended and then gently fold in the whisked foam in several batches. The chocolate mixture will begin to thicken quite quickly once it starts to cool.
6. Divide the mousse between 4 or 6 serving glasses and leave to cool completely before chilling until ready to serve.
Spoon cooked rhubarb on top of each mousse just before serving. Delicious 🙂
That’s me for another week. I will be posting again at the end of the month. Until then, enjoy marvellous May!