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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! 

Course Dessert
Cuisine American
Keyword raspberry mousse, rhubarb mousse, rhubarb raspberry dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 500 kcal
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.

Recipe Notes

  • Be sure your whipping cream is well chilled. Cold cream whips up more easily into soft peaks. 
  • Feel free to make this recipe with blackberries instead.
  • Using the ripest fresh raspberries will give the raspberry puree the bright flavor it needs so that the fruit shines through the eggs whites and cream.  
  • It’s easiest to separate eggs when they’re cold because the yolks are firmer. But before  starting the recipe let the whites warm up a bit.