It is the pink rhubarb season and we live in the town that produces all the forced rhurbarb in the country - well, practically all of it. And this weekend there is a Rhubarb Festival going on; rhubarb beer, rhubarb cheese, rhubarb pork pies - yes really - and lots of other local food producers showing off their wares, and giving samples too. We have looked down our noses on this event in the past , well, it does sound ridiculous, but today realised it is fun and bringing loads of people into the city.
It inspired me to make Rhubarb and Orange Fool again, easy and delicious but rather sloppy made with pink rhubarb - the thick stuff which comes later on makes a more substantial fool. I also remembered the other foolproof mousse recipe I have from ages ago which could be used with rhubarb, (though I haven't tried that) and works with strong flavoured fruit like blackcurrants and plums as well as the gooseberries in its name. Actually gooseberries and indeed blackcurrants can be unpopular as they are so strong in impact, but this recipe is a favourite even with children. So some f.orgotten frozen fruit can be transformed into a lovely fresh pud.
Gooseberry Mousse
1lb gooseberries (or plums or blackcurrants). You can use frozen fruit.
2 egg whites
1/4 pint whipping cream
It inspired me to make Rhubarb and Orange Fool again, easy and delicious but rather sloppy made with pink rhubarb - the thick stuff which comes later on makes a more substantial fool. I also remembered the other foolproof mousse recipe I have from ages ago which could be used with rhubarb, (though I haven't tried that) and works with strong flavoured fruit like blackcurrants and plums as well as the gooseberries in its name. Actually gooseberries and indeed blackcurrants can be unpopular as they are so strong in impact, but this recipe is a favourite even with children. So some f.orgotten frozen fruit can be transformed into a lovely fresh pud.
Gooseberry Mousse
1lb gooseberries (or plums or blackcurrants). You can use frozen fruit.
2 egg whites
1/4 pint whipping cream
- Cook the berries on a low heat, without adding any water. Then sweeten to taste, keeping some oomph, and puree. Chill
- Whisk the egg whites (in a processor/mixer is easiest) till stiff but not dry. Whisk in 1 tbs sugar.
- Now whisk in the puree gradually to make a light fluffy mixture..
- Then fold in the stiffly whipped cream.
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