£32.00
Non-Stick Saucepan with lid (18cm)
Cooking is a joy with this 18cm Non-Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Strawberry and Rhubarb Mousse
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Nutritional Info
Calories per serving
125KCal
Ingredients
- 1 x 410g can Carnation Light evaporated milk
- 340g fresh strawberries, hulled
- 6 sticks rhubarb (900g total), chopped
- 2 tbsps ginger wine or ginger ale
- 1 tbsp caster sugar
- 6 gelatine leaves
- pinch of sugar
- 2 egg whites
Cooking Instructions
- Chill the Carnation milk overnight in the refrigerator or place in the freezer for 30 minutes until cold.
- Using an electric whisk, whisk the milk until thick and creamy.
- Reserve 4 strawberries and place the remainder in a saucepan. Add the rhubarb, ginger wine or ale and caster sugar and bring to the boil.
- Soften the gelatine in cold water, then squeeze out the water, add the gelatine to the pan and stir well until dissolved.
- Pour the fruit mixture into a blender and blend until smooth. If you wish, you can strain the mixture through a sieve to remove the seeds.
- In a seperate bowl, whisk the egg whites until stiff, adding a pinch of sugar. Fold the egg whites into the chilled, whisked milk, then fold in the raspberry puree.
- Pour into serving glasses, decorate with the reserved strawberries and chill until ready to serve.
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