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RHUBARB MOUSSE
Difficulty
Medium
Ingredients
For the Rhubarb Mousse
180 g steamed rhubarb (unsweetened)- 20 ml lemon (juice)
- 50 g sugar
- 50 g cream cheese nature
- 220 g cream
Tags
Preparation
Stir in the cream and strain through the Kisag funnel & sieve directly into the Kisag Whipper, insert the Kisag Whipper Charger and shake vigorously 8 times.
Refrigerate for 2 hours for best results.
Credit: isi.com
Mix the steamed rhubarb well with the sugar, cream cheese and lemon juice and purée.
RHUBARB MOUSSE
You can prepare this recipe using the following products
Difficulty
medium
Ingredients
- For the Rhubarb Mousse
- 180 g steamed rhubarb (unsweetened)
- 20 ml lemon (juice)
- 50 g sugar
- 50 g cream cheese nature
- 220 g cream
Tags
Preparation
Stir in the cream and strain through the Kisag funnel & sieve directly into the Kisag Whipper, insert the Kisag Whipper Charger and shake vigorously 8 times.
Refrigerate for 2 hours for best results.
Credit: isi.com
Mix the steamed rhubarb well with the sugar, cream cheese and lemon juice and purée.
Rhubarb Mousse
Bring spring to your spoon with our wonderfully fresh rhubarb mousse! Steamed rhubarb, a hint of lemon and creamy cream cheese melt together into a light and airy treat, prepared in the Kisag cream whipper. Ideal for anyone who likes to discover new things and treat themselves to delicdious desserts. Simple, quick and full of flavour!
You can prepare this recipe using the following products
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