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🍰 Yogurt Cream Mousse with Rhubarb Orange Granita

418 kcal · 30 min · 4 servings

Ingredients

• 700 g rhubarb
• 2 sprigs fresh thyme
• 90 g raw cane sugar
• 80 ml red grape juice
• 100 ml orange juice
• 8 sheets white gelatin
• 1 lime
• 200 g Greek yogurt
• 200 ml buttermilk
• 125 g whipping cream
• 60 g almond kernels (4 tbsp)

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Trim the ends and peel off the skin.
3. 3. Cut the vegetable into finger-length pieces.
4. 4. Wash the thyme sprigs.
5. 5. Shake the herbs dry.
6. 6. Place the rhubarb pieces in a pot.
7. 7. Add 60 grams of sugar.
8. 8. Pour in 40 milliliters of grape juice.
9. 9. Add 150 milliliters of water to the pot.
10. 10. Cover the pot with a lid.
11. 11. Simmer the rhubarb over medium heat.
12. 12. Cook the vegetable for about 10 minutes.
13. 13. Remove half of the rhubarb pieces from the pot.
14. 14. Place the pieces into a bowl.
15. 15. Add the thyme sprigs to the rhubarb portion.
16. 16. Let the compote cool down.
17. 17. Continue cooking the remaining rhubarb in the pot.
18. 18. Cook the vegetable for another 10 minutes.
19. 19. Wait until the rhubarb is very soft.
20. 20. Add orange juice to the soft mixture.
21. 21. Add the remaining grape juice.
22. 22. Puree everything finely with a hand blender.
23. 23. Pour the granita mixture into a shallow dish.
24. 24. Let the mixture cool briefly.
25. 25. Place the dish in the freezer.
26. 26. Freeze the granita for at least 3 hours.
27. 27. Stir the mixture with a fork every 30 minutes.
28. 28. Soak the gelatin in cold water.
29. 29. Let the gelatin swell for 5 to 10 minutes.
30. 30. Rinse the lime under hot water.
31. 31. Pat the lime dry.
32. 32. Finely grate the zest of the lime.
33. 33. Squeeze the juice from the lime.
34. 34. Place the yogurt in a bowl.
35. 35. Add the buttermilk.
36. 36. Add the remaining sugar.
37. 37. Mix everything with the lime juice.
38. 38. Fold in the lime zest.
39. 39. Gently squeeze the soaked gelatin.
40. 40. Place the gelatin in a small saucepan.
41. 41. Melt the gelatin over low heat.
42. 42. Stir until the gelatin is liquid.
43. 43. Take 2 tablespoons of the yogurt mixture.
44. 44. Mix the yogurt mixture with the melted gelatin.
45. 45. Blend this into the remaining yogurt cream.
46. 46. Whip the cream until stiff.
47. 47. Gently fold the cream into the yogurt mixture.
48. 48. Fill the mousse into 4 dessert bowls.
49. 49. Place the bowls in the refrigerator for about 3 hours.
50. 50. Roughly chop the almonds.
51. 51. Place cooled rhubarb compote on the mousse.
52. 52. Add the granita.
53. 53. Sprinkle the dessert with the chopped almonds.

Nutrition per serving

• kcal: 418
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 36 g