Sous Vide Rhubarb Mousse

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This sous vide rhubarb mousse is a light, seasonal — and super impressive — dessert that takes very little time to make in the Anova Sous Vide Precision Cooker. Serve and enjoy.
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Ingredients for 8

  • 1 pound rhubarb, trimmed and cut into 1-inch pieces

  • 1/2 cup packed light brown sugar

  • 1/3 cup freshly squeezed orange juice

  • 1 tablespoon Grand Marnier

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground cinnamon

  • 2 large eggs, separated

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla extract

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).

  • Step 2

    Combine the rhubarb, 1/4 cup brown sugar, orange juice, Grand Marnier, salt, and cinnamon in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour, until the rhubarb is tender.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully transfer the entire contents of the bag to a blender or food processor and puree until smooth.

    • Step 1

      Transfer rhubarb mixture to a large saucepan set over medium heat. Whisk in the egg yolks and remaining 1/4 cup brown sugar. Cook, whisking constantly, until the mixture is slightly thickened, about 3 minutes. Transfer the mixture to a large bowl and let cool.

    • Step 2

      In a separate large bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the rhubarb mixture until just combined. Set aside.

    • Step 3

      In a third large bowl, whisk the cream and vanilla until stiff peaks form. Fold cream into the rhubarb-egg mixture until just combined.

    • Step 4

      Spoon into serving cups and chill before serving.

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180 F / 82.2 C Recipe Temp
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