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 raw sugar
  • 1 fresh egg yolks
  • 0.5 organic lemons, abgeriebene Schale, 1 EL Saft beiseite gestellt
  • 2 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 1 dl verbena infusion
  • 1 pinch salt
  • 1 dl cream, geschlagen
  • 1 egg white
  • Rhubarb Compote
  • 200 g red rhubarb, geschält, in ca. 1 cm grossen Stücken
  • 2 tbsp. raw sugar
  • 1 tbsp. lemon balm, coarsely chopped
  • Poppy Seed Caramel
  • 1 tbsp. poppy seeds
  • 20 g sugar
  • 1 tbsp. Water
  • 1 tbsp. sliced almonds
  • Utensils
  • Für 4 Gläser von je ca. 1 dl.

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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 slightly firm at the edges, stir until smooth. Beat the egg white with the salt until stiff, carefully fold the egg white and cream into the mousse in turns. Divide the mousse into glasses, cover and chill for approx. 2 hrs.
  • Rhubarb Compote

    Place the rhubarb into a pan along with the sugar, reserved lemon juice and lemon balm, cover and simmer gently on a low heat for approx. 5 mins.
  • Poppy Seed Caramel

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

    Rhabarberkompott auf der Verveine-Mousse verteilen, Mohn-Crunch darüberstreuen.

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