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Home Braise Braise Chicken Yogurt Sauce

Rhubarb And Coconut Ripples Recipe

Ingredients

How to make it

  • PUT RHUBARB INTO PAN WITH 4 OZ. SUGAR AND THE HONEY
  • COOK OVER LOW HEAT FOR 20 MINUTES UNTIL FRUIT IS SOFT.
  • TASTE AND ADD MORE SUGAR IF NECESSARY.
  • SPOON RHUBARB INTO SIEVE SET OVER A BOWL. THIS WILL RELEASE SOME OF THE RHUBARB JUICES WHICH WILL PROVIDE A SYRUP. LEAVE UNTIL COLD.
  • WHIP DOUBLE CREAM INTO SOFT PEAKS. IF RHUBARB PULP IS TOO PALE ADD A LITTLE GRENADINE TO GIVE IT A MORE PINK TONE.
  • MIX COCONUT CREAM INTO RHUBARB PULP AND ADD 3.1/2 OZ. RHUBARB JUICES.
  • LIGHTLY FOLD IN WHIPPED CREAM LEAVING A RIPPLED EFFECT.
  • DIVIDE THE MOUSSE INTO 6 GLASSES.
  • IT TASTES WONDERFUL AT ROOM TEMPERATURE BUT I PREFER TO FIRM IT UP IN THE FRIDGE.
  • IT WILL KEEP FOR UP TO 24 HOURS
  • TO SERVE TOP EACHH MOUSSE WITHA TRICKLE OF RHUBARB SYRUP, A BROKEN MACAROON AND A SPRINKLING OF COCNUT.
  • ENJOY

People Who Like This Dish 2
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    " It was excellent "
    auntybea ate it and said...
    These sound really easy and delightful!
    Was this review helpful? Yes Flag

The Cook

magpieno6 Fleetwood, Fylde. G.B., GB

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