Raspberry Rhubarb Mousse Parfait

This luscious Raspberry Rhubarb Mousse Parfait layers light and fluffy raspberry mousse with a slightly tart rhubarb compote- an absolutely perfect pairing! 

Raspberry Rhubarb Mousse ParfaitSummer is just around the corner, you guys! I’m loving all the summer produce that is already starting to pop up at the markets, like stone fruits, literally EVERY kind of basil and especially juicy red berries. I was way inspired by my last trip to the farmer’s market to create a refreshing dessert that would highlight the beautiful, plump raspberries I picked up.

Raspberry Rhubarb Mousse ParfaitI also got some yummy rhubarb which I immediately knew I wanted to make into a compote, and then the idea struck me to create a parfait, because as you may already know about me I am positively crazy about parfaits.

Raspberry Rhubarb Mousse ParfaitI thought the best way to contrast the slightly tart rhubarb compote would be with a creamy, light and airy raspberry mousse…and that’s how these Raspberry Rhubarb Mousse Parfaits were born. Hello! My taste buds couldn’t wait to try this.

Raspberry Rhubarb Mousse ParfaitI know it might seem intimidating at first, but mousse is actually pretty easy to make! All you need are egg whites, cream, and in this case a puree made from fresh raspberries and a little sugar to flavor the mousse. And let’s not forget the most important ingredient: a bit of gelatin dissolved into the mixture, because this is what helps it to thicken and hold its fluffy texture.

Raspberry Rhubarb Mousse ParfaitThankfully my friends at Vital Proteins recently sent me some of their Collagen Protein Beef Gelatin to try out in my recipes, and I’ve had the best luck with it. It’s completely unflavored, so it blends seamlessly into any recipe that calls for gelatin, whether it’s a dessert like this Raspberry Rhubarb Mousse, or a hot soup that needs thickening, like my Loaded Baked Potato Cauliflower Soup.

Raspberry Rhubarb Mousse ParfaitBest of all, it’s a completely natural source of collagen and protein, so adding it into your recipes regularly is super beneficial for your skin, nails, bones, digestion and more. Bonus!

And guess what? Vital Proteins and I are teaming up to give away a canister of their Collagen Protein Beef Gelatin to one lucky winner and a friend on my Instagram! It couldn’t be easier to enter so head on over there! The contest runs until Friday 6/10/16 and a winner will be randomly selected at the end of the giveaway. Good luck!

Raspberry Rhubarb Mousse Parfait


 

Raspberry Rhubarb Mousse Parfait

This luscious Raspberry Rhubarb Mousse Parfait layers light and fluffy raspberry mousse with a slightly tart rhubarb compote- an absolutely perfect pairing! 

Servings 4
Author Denisse

Ingredients

  • For the raspberry mousse:
  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons cold water
  • 4 cups fresh raspberries plus additional for garnish
  • 3/4 cup sugar
  • 2 large room temperature egg whites
  • 1 cup heavy cream
  • For the rhubarb compote:
  • 3/4 pounds rhubarb trimmed and chopped (about 3 cups)
  • 1/2 cup sugar
  • 1 piece 1/2 inch fresh peeled ginger, grated

Instructions

  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve.
  2. Heat the gelatin in a microwave for 10 seconds or so on low power. Whisk the gelatin into the raspberry puree.
  3. In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat, and using an electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the raspberry puree.
  4. Beat the cream until firm. Fold whipped cream into the raspberry mixture. Cover and refrigerate until set, at least 1 hour or overnight.
  5. Stir together rhubarb and sugar in a large saucepan and let sit until rhubarb releases some of its liquid, about 10 minutes.
  6. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Remove from heat and stir grated ginger into rhubarb mixture. Allow to cool completely.
  7. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until rhubarb has softened but some whole pieces remain, about 5 minutes. Stir in ginger and allow to cool completely.
  8. To assemble, divide one half of raspberry mousse evenly among clear glasses or bowls. Top with rhubarb compote and finish with remaining raspberry mousse. Garnish each with a few fresh raspberries.

This post has been sponsored by Vital Proteins, however all opinions are my own.

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