Rhubarb, strawberry and white chocolate pudding

Rhubarb, strawberry and white chocolate

One ingredients which is really common in England and almost impossible to find in Italy is rhubarb. It is a traditional home-grown plant here in England and so it is easy to find in shops. It is used in crumbles, tarts, cakes and also in savoury dishes. I have not yet understood if it is a fruit or a vegetable, but it is seems to be a common problem.  Some consider it as a fruit, since it is generally used in puddings, but others prefer to view it as a vegetable since is now increasingly used in sauces to accompany savoury dishes.

Having bought some rhubarb I surfed the web looking for a nice and unusual recipe to prepare. I found these puddings in a really nice Italian blog by Tuki and I have been unable to resist. So here is my version, in a half pint glass…we are in England after all, aren’t we?!



For the rhubarb mousse:

300 g rhubarb
60 g caster sugar
2 leaf gelatine
200 g whipping cream

For the strawberry layer:

200 g strawberry
50 g caster sugar
2 leafs gelatine

For the white chocolate cream:

150 g vanilla white chocolate
300 g whipping cream

Clean and cut the rhubarb into cubes of about 1 cm. Toss the rhubarb pieces with 40 grams of sugar in a baking pan. Bake at 180C for about 15 minutes, or until soft . Blend it into a fine puree while still hot. Let it cool in the refrigerator until ready to use. Soak the gelatine leaves in ice cold water for 5 minutes. Warm half of the puree with the remain sugar (20 g) until all the sugar is dissolved and add the softened gelatine and the rest of the cold puree and mix. When the puree has cooled, fold in the semi-whipped cream in 2 or 3 steps. Gently mix with a spatula, moving from bottom to top. Spread the mousse into glasses, cover with plastic wrap and freeze until set.

To prepare the strawberry layer. Soak the gelatine in cold water. Blend the strawberries until you obtain a puree. Warm half of the puree with the sugar and add the gelatine leaves and the rest of the cold puree. Stir quickly. Pour a thin layer on top of the frozen rhubarb mousse and freeze until set.

For the white chocolate cream layer. Melt the chocolate in a bain-marie and let it cool for a few minutes (it must not solidify). Add a table spoon of the semi-whipped cream into the bowl with the melted and cooled chocolate and mix quickly. Add the remaining cream and fold gently with a spatula. Pour on top of the frozen strawberry layer and freeze.

Remove from the freezer and place in the refrigerator several hours before serving, decorate with white chocolate powder and mint leaves.

This entry was posted in Creamy dessets, Fruit (Frutta) and tagged , , , , , . Bookmark the permalink.

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