Ginger White Chocolate Mousse with Honey Roasted Rhubarb


Are any of you guys up to your ears in rhubarb? I don't even have a rhubarb plant and I'm drowning in rhubarb. I have made more rhubarb desserts in the past few weeks than I have in my entire life. 

And I still have so much rhubarb left.


My stepmom's friends uncle had a bunch of rhubarb from his plant that he didn't want, so it made it's way to me. I thought I could make maybe one or two rhubarb desserts and that would finish up the big bag I had. 

Nope. Not in the slightest. 


I feel like Bubba from Forrest Gump when I list all the rhubarb desserts I've made so far. Roasted rhubarb, poached rhubarb, rhubarb curd, rhubarb mousse, rhubarb bars, rhubarb sorbet, rhubarb syrup. The list ain't even finished yet because in the next few days, I'm going to make some more rhubarb desserts. 


I mean, it's awesome having fresh local rhubarb, especially when it's free, but I'm almost done with rhubarb. After I've used up the rhubarb (which seems like an impossible feat), I don't really want to see or eat rhubarb for a while. But rhubarb is going to take over this blog for a while. I'll try to put some other things in once in a while, but get your rhubarb ready, folks, 'cause it's gonna be RHUBARBAGGEDON. No, wait... RHUBARB VORTEX. Hang on, that's not right. RHUBARBPOCALPYSE. Uhh...

There's going to be many rhubarb recipes on here for the next while. That's what I'm getting at.



Ginger White Chocolate Mousse with Honey Roasted Rhubarb

Ginger White Chocolate Mousse
Recipe adapted from Elements of Dessert

100 g eggs
35 g granulated sugar
175 g good quality white chocolate
200 g heavy cream
3 g sliced fresh ginger
4 g silver leaf gelatin sheets

Honey Roasted Rhubarb

200 g rhubarb, cut on an angle into 1/2 inch dice
2 tablespoons honey
2 tablespoons fresh orange juice
1 teaspoon pink peppercorns


Combine the heavy cream and ginger in a saucepan over medium heat and bring just to a boil. Remove from heat, cover, and let the ginger steep for 10 minutes. Remove the ginger, transfer to a clean bowl, and refrigerate until completely cool, about 1 hour.

Have your container for your mousse readily available in a freezer.

Combine the egg and sugar over a hot water bath and bring to 60 C/140 F, whisking constantly. Strain through a fine-mesh sieve into a bowl to remove any lumps.

Melt the white chocolate over a hot water bath and add to the egg mixture. Stir well with a whisk.

Let the mixture cool to about 30 C/ 86 F.

Meanwhile, whip the ginger infused cream to medium peaks, then refrigerate. 

Bloom the gelatin in ice cold water until softened, then melt it in the microwave and stir quickly into the chocolate-egg mixture.

Fold in the whipped cream in two additions. Immediately pour the mousse into the prepared containers. Refrigerate until set, about 2 hours.

Just before serving, preheat the oven to 400 F. Toss the chopped rhubarb, honey, orange juice, and pink peppercorns in a bowl to coat thoroughly. Spread evenly onto a parchment lined baking sheet and bake for 15-20 minutes, until tender but not mushy.

Remove from the oven, let cool slightly for a few minutes, then spoon over the mousse and serve immediately.

Enjoy!