The fresh taste of the rhubarb offers a delicate contrast to the creaminess of the white chocolate mousse, making it the perfect summertime dessert.
Serves 4
Ingredients
100g Callebaut W2 White Chocolate Callets
6 Rhubarb stalks
400ml Water
400g Granulated sugar
1 Vanilla pod
110ml White wine
1 Cinnamon stick
1 Juice of lemon
400ml Double cream
Method
Chop the rhubarb into bite-sized pieces. Slice the vanilla pod lengthways and scrape the beans into a saucepan with the chopped rhubarb
Add the water, granulated sugar, white wine, cinnamon and lemon juice to the pan and simmer over a medium heat for 15 minutes or until the rhubarb falls apart. Set to one side and allow to cool
In a separate pan, bring half of the double cream to the boil and then pour over the white chocolate callets. Stir until all of the chocolate has melted, add the rest of the cream and leave to cool
Once cool, whisk the chocolate cream mixture until it resembles whipped cream
Spoon the rhubarb mixture into four dessert glasses and top with the white chocolate mixture
This recipe is provided by Callebaut