Westhaven lemon and vanilla yoghurt mousse, rhubarb compote
Paul Herbig (Serves 6)
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Ingredients
Mousse
- 300g Westhaven strained yoghurt
- 200g lightly whipped cream
- 2 leave gelatine
- 100g castor sugar
- Juice and zest of 1/2 lemon
- 1 vanilla bean, split and scraped
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Method
Mousse
- Soften
gelatine in cold water.
- Zest and
juice the lemon and mix into yoghurt with vanilla.
- Whip the
cream to a soft peak with sugar.
- Add gelatine
to yoghurt base with a little cream, warm slightly.
- Fold in
the remainder of cream and place in mould.
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Rhubarb compote
- 4 stalks of rhubarb, trimmed and cut into large pieces
- 100g sugar
- Juice of 1/2 lemon
- 1/2 vanilla bean, split ans scraped
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Rhubarb compote
- Place all ingredients in a pot and enough water to cover the base.
- Cover and stew until rhubarb is tender.
- Let cool and reserve for plate up.
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To Serve
- Unmould mousse and serve with a spoonful of rhubarb compote and quenelle of
cream.
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