Yoghurt mousse with rhubarb and Turkish delight

PT50M

First published in 2021
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Ingredients

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Imperial

Rhubarb

  • 200g of rhubarb
  • 30g of caster sugar
  • agar agar, as needed (no more than 2g)

Turkish delight

  • 220g of caster sugar
  • 180g of glucose
  • 6 gelatine leaves
  • 10g of tartaric acid
  • 2 tsp rosewater
  • cornflour, for dusting

Mousse

  • 200g of whole milk
  • 110g of caster sugar
  • 150g of double cream
  • 250g of natural yoghurt
  • 2 gelatine leaves

To garnish

1
Begin by cooking the rhubarb and making the Turkish delight. Preheat an oven to 140°C/gas mark 1. Wash the rhubarb then cut the stalks into small segments. Place in an ovenproof dish and add the sugar and 120ml of water. Cover the dish and cook in the oven for 10-12 minutes or until the rhubarb is tender. When cooked, leave it to cool in the liquid
  • 200g of rhubarb
  • 30g of caster sugar
2
To make the Turkish delight, place the sugar, glucose and 120ml of water in a saucepan and heat to 125°C using a sugar thermometer. Meanwhile, soften the gelatine in water for 5-10 minutes
  • 220g of caster sugar
  • 180g of glucose
  • 6 gelatine leaves
3
Squeeze the gelatine to drain, then add to the sugar mixture along with the tartaric acid and stir until dissolved. Add the rose water and 40ml of the juice produced by the cooked rhubarb. Transfer the mixture into a squeezy bottle
  • 10g of tartaric acid
  • 2 tsp rosewater
4
Generously fill a tray with cornflour and create small indents in the flour using your thumb. Fill the indents with the liquid and transfer to the fridge for 2 hours to set
  • cornflour, for dusting
5
Meanwhile, make the yoghurt mousse. Heat the milk, sugar and cream in a pan until the sugar has dissolved. Soften the gelatine by soaking in cold water for 5 minutes then squeezing out any excess liquid. Add the softened gelatine to the pan and stir until it has dissolved. Whisk the yoghurt into the mixture, then pass through a fine sieve into your serving bowls. Transfer to the fridge to set along with the Turkish delight
  • 200g of whole milk
  • 110g of caster sugar
  • 150g of double cream
  • 2 gelatine leaves
  • 250g of natural yoghurt
6
To make the rhubarb gel, transfer any remaining rhubarb juice to a bowl and whisk in agar agar using a 100:1 ratio (so if you are left with 100ml of rhubarb juice, for example, you would use 1g of agar agar). Leave to stand for 10 minutes, then transfer to a pan and gently bring to a boil while whisking continuously. As soon as the liquid comes to the boil, remove from the heat and transfer to a container. Leave to set in the fridge
  • agar agar, as needed (no more than 2g)
7
Once set, remove your Turkish delight from the cornflour. Place your set rhubarb gel into a blender and blitz until smooth, then transfer to a squeezy bottle
8
To plate, top the yoghurt mousse with pieces of poached rhubarb, Turkish delight and dots of rhubarb gel. Garnish with lemon balm and grated pistachio nuts
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First published in 2021
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