Recipe & tutorial: The smoothest Rhubarb Mousse │ For Beginners

Step-by-step of the smoothest Rhubarb Mousse that's perfect for entremet cakes:
This rhubarb mousse tastes so amazing and is perfect for the rhubarb season!
It's super smooth, airy, and fits perfect in entremet/layer cakes.
It's also a great mousse to make for beginners, as the video step-by-steps shows how to make the mousse while I'm also giving all my best tips.
If you want to see how to make the full cake in the video with a blondie with rhubarb, rhubarb ganache and rhubarb mousse, make sure to subscribe to see the full Rhubarb Entremet Cake for Beginners tutorial when it comes out in two weeks 🤍
Rhubarb Mousse that fits a 18 cm diameter cake as the outer mousse:
Ingredients:
- 260 g rhubarb (fresh or frozen)
- 120 g caster sugar
- 1 tsp vanilla paste / 1 vanilla bean
- 2 tbsp lemon juice
- 300 ml heavy cream
- 3 gelatin sheets (bloom value 240)
Instructions:
1. Soak gelatin in cold water for 5-10 min
2. Cook rhubarb, sugar, vanilla beans and lemon juice in a pot until the rhubarb is fully cooked and tender
3. Take the pot off the heat and strain the mixture. Make sure to extract as much rhubarb puree as possible
4. Whisk the soaked gelatin in the pureee
5. Let me puree cool to room temperature/lukewarm
6. Whip the heavy cream to a lightly whipped foam / until it forms soft peaks and fold into the puree which has been cooled to lukewarm (if it is too hot, the cream may separate)
7. Pour the mousse into a silicone mold of 18 cm in diameter (I've used a Silikomart TOR mold: amzn.eu/d/123Cs2I - affiliate link)
8. Take a frozen insert/cake out of the freezer and put it into the rhubarb mousse with the insert/cake facing downwards
9. Put the cake in the freezer overnight so it can set completely
10. The next day: Remove the cake from the mold and let i thaw in the fridge for 3-6 hours
If you want to check out more recipes, you can find them all on my website: www.louiselindbergpastry.com/en
You can also learn more about the chocolate decoration I use on the cake in my Chocolate Decoration Courses: www.louiselindbergpastry.com/...
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Contents of this video:
00:00 - Intro
00:27 - We're making: My favorite rhubarb mousse!
00:48 - Mousse vs. Whipped Ganache
01:51 - Equipment
02:07 - Ingredients
02:47 - 1. Soak gelatin
03:12 - 2. Cook rhubarb & remaining ingredients
05:28 - 3. Strain rhubarb puree
07:10 - 4. Whip in the gelatin
08:27 - 5. Let it cool to lukewarm
08:56 - 6. Whip heavy cream
11:04 - 6. Mix rhubarb puree & cream
12:44 - 7. Pour the mousse in a mold + frozen insert
15:08 - 8. Let it freeze overnight
15:22 - 9. Let the cake thaw on a cake platter
16:37 - 10. Let's eat the cake!
Summer by Lichu / 7ichu
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[@DianaEve65]

I can’t wait for the next video. I’ve been wanting to make an entremet for a while, and I have a bumper crop of rhubarb in the garden!

[@louiselindbergpastry]

That sounds perfect 😍 I’ve had som tech problems which have delayed the process a bit but the video will be up very soon 🎉

[@taimasar80]

Finally, you have opened a channel on TH-cam. How truly happy I am for you.

[@louiselindbergpastry]

Yes finally 😍 thank you so much for your support 🩷

[@pinoykitchenbe9758]

Yeyyyy welcome to TH-cam! ❤❤❤❤ your recipes.

[@louiselindbergpastry]

Thank youu 😍 been looking forward to being here 😀
I’m so happy to hear you like the recipes 🩷

[@nazanbayrak7197]

I’m so happy to 😍

[@nazanbayrak7197]

Hi Chef where can I get the mould please

[@nazanbayrak7197]

👏👏👏🤩🥰