Sous Vide Rhubarb Mousse

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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