Westhaven lemon and vanilla yoghurt mousse, rhubarb compote:
Paul Herbig (Serves 6)

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

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

 

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.

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.

To Serve

• Unmould mousse and serve with a spoonful of rhubarb compote and quenelle of cream.