RHUBARB MOUSSE

Stir in the cream and strain the mixture through the Kisag funnel & sieve directly into the Kisag Whipper. Insert one Kisag charger and shake vigorously 8 times.

TIP: For best results, refrigerate for 2 hours.

Shake the Kisag Whipper vigorously 2–3 more times before serving, then layer the rhubarb mousse as desired.

Mix the steamed rhubarb thoroughly with the sugar, cream cheese, and lemon juice, then blend until smooth.

This rhubarb mousse, made with cream cheese and lemon, is refreshingly tart and becomes extremely light and airy when prepared in a whipper. Since it isn't too heavy, it pairs perfectly with various components that offer sweetness, crunch, or a fruity touch.

Here are some ideal combinations:

Crunchy Partners (Texture Contrast)
Because the mousse has such a soft and airy consistency, it practically begs for a textural counterpart to provide some bite. Crushed amaretti or cantuccini are great options, as their delicate almond aroma harmonizes perfectly with the tart freshness of the rhubarb. For something a bit more rustic, go for an oat crumble—oats toasted briefly in butter and sugar (or classic crumble toppings) give the dessert a charming "rhubarb pie" character. For an elegant touch, try chopped, toasted pistachios, which provide a refined crunch and a vibrant pop of color.

Fruity Additions
Beyond playing with textures, you can round out the dessert with fruity elements. Strawberries are the absolute classic here: whether freshly sliced, as a fruit compote, or as an elegant coulis underneath the mousse, they naturally mellow out the rhubarb's acidity. A dollop of raspberry sauce or puree enhances the bright red color and emphasizes the fruity notes. For a special twist, a few drops of elderflower syrup drizzled over the mousse add a delicate, floral spring vibe.

Biscuits and Cakes
The mousse also shines when paired with baked goods, such as being served directly on sponge rolls or with ladyfingers for easy dipping. A moist almond cake (like a financier) makes a sophisticated base, as its nutty sweetness contrasts beautifully with the slightly tart rhubarb. If you enjoy a play of extremes, combine the mousse with a pavlova or meringue: the intense sweetness of the meringue is the perfect partner to balance the rhubarb's acidity.

As Part of a Plated Dessert
Chocolate is another fantastic match, especially white chocolate in the form of shavings or a sauce. Since it is very sweet and creamy, it acts as a perfect buffer to the rhubarb’s tartness. Another great combo is vanilla sauce or vanilla ice cream: a warm pool of sauce or a cold scoop of ice cream under the mousse creates a wonderful contrast in both temperature and flavor.

Image: isi.com