Verbena mousse with rhubarb compote

Total time: 2hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 224 Kcal, 4g Protein, 22g Carbohydrates, 12g Fat


  • Mousse
  • 40 g ground cane sugar
  • 1 fresh egg yolks
  • 0.5 organic lemon, use grated zest, set aside 1 tbsp of juice
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 1 dl verbena tea
  • 1 pinch salt
  • 1 dl cream, whipped
  • 1 egg whites
  • Rhubarb compote
  • 200 g red rhubarb, peeled, cut into approx. 1 cm chunks
  • 2 tbsp cane sugar
  • 1 tbsp lemon balm, roughly chopped
  • Poppy seed brittle
  • 1 tbsp poppy seeds
  • 20 g sugar
  • 1 tbsp water
  • 1 tbsp flaked almonds
  • Utensils
  • 4 glasses, each approx. 100 ml

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  • Mousse

    Beat the egg yolk, sugar and lemon zest in a bowl until the mixture becomes lighter in colour. Stir the gelatine into the hot tea, pass through a sieve into the egg yolk mixture, mix well. Chill until the mixture is just set at the edges, stir until smooth. Beat the egg white with the salt until stiff, carefully fold the egg white and whipped cream into the mousse in turns. Divide the mousse into glasses, cover and chill for approx. 2 hrs.
  • Rhubarb compote

    Place the rhubarb in a pan along with the sugar, reserved lemon juice and lemon balm, cover and simmer gently over a low heat for approx. 5 mins.
  • Poppy seed brittle

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, mix the poppy seeds and almonds, add to the pan, transfer to a sheet of baking paper, leave to cool, roughly chop.
  • Serve:

    Spoon the rhubarb compote onto the verbena mousse, top with the poppy seed brittle.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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