Rhubarb Mousse

• 500 g rhubarb, stalks cleaned and chopped into 1 inch lengths
• 2 tablespoons caster sugar
• 2 teaspoons vanilla essence
• 300 ml whipping cream
• 3/4 cup caster sugar
• 3 drops rose pink food coloring
• 6 g sachet gelatin

1. Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
2. Process in steam oven for 25 minutes. OR:.
3. Steam in Thermomix on 90 degrees for 10 minutes.
4. Cool slightly.
5. Place in Thermomix bowl.
6. Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
7. Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!).
8. THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!).
9. Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done!
10. Put mousse into moulds or ramekins.
11. Chill several hours or overnight.
12. Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.

rhubarb, caster sugar, vanilla essence, whipping cream, caster sugar, coloring, sachet gelatin

Taken from www.food.com/recipe/rhubarb-mousse-308621 (may not work)