Created one day at work when a colleague mentioned a rhubarb and lavender tart. I thought “Hmm..interesting...” but I really wanted to make a light mousse cake so I decided to give this concoction a go. My 'spreading' technique could be a little better - heehee.
Take a basic sponge recipe and half it so you only get a 2cm layer. Bake and leave it in the tin to cool. Once cooled, spread the lavender mousse on top and refrigerate for 1-2hrs, then spread the rhubarb mousse on top. I’ve added gelatin to the lavender mousse to see how the texture will turn out. I suggest adding the same amount of gelatin to the rhubarb as well. The gelatin makes it more moussey rather than creamy.
The Mousses
500ml of thicken cream (reserve ¼ cup). Whip and divide into 2 separate bowls.
Rhubarb Mousse
1 bowl of the thicken cream
Rhubarb Puree (see below)
Fold puree into the cream. Depending on taste, you might not need all the puree. Refrigerate until ready to use.
Rhubarb Puree
3/4 cup sugar
3/4 cup water
200 grams rhubarb stalks, chopped
1. Make a sugar syrup with the water and the sugar by boiling them together. When it comes to a boil, reduce heat and the rhubarb. Cook on low heat until soft and tender. Set aside to cool.
Lavender Mousse
Lavender (available from speciality food shops and DJs food hall)2 tbsp Caster sugar
3 gelatin sheets
1. Put 1 tsp of lavender into a tea strainer. Pour the reserved cream in a small pot and put in the tea strainer. Warm the cream to infuse the lavender but do not boil. Once heated stir through the gelatin and leave the tea strainer in and cool.
2. In a mortar and pestle, put 1 tbsp of lavender and 2 tbsp of caster sugar. Grind until powder fine.
3. Once the cream has cool, take the strainer out and stir in the lavender powder. When mixed, fold through the other bowl of whipped cream. Refrigerate until ready to use.
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