Rhubarb And Coconut Ripples |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A DELIGHTFUL COOL SWEET Ingredients:
2 lb. 4 0z rhubarb - washed and chopped. |
5 oz. caster sugar |
3 tblspn clear honey |
1/2 pint carton double cream |
a few dribbles of grenadine - optional |
3.1/2 oz. thick coconut cream |
to finish 6 cocnut macaroons and a little desiccated coconut |
Directions:
1. PUT RHUBARB INTO PAN WITH 4 OZ. SUGAR AND THE HONEY
2. COOK OVER LOW HEAT FOR 20 MINUTES UNTIL FRUIT IS SOFT.
3. TASTE AND ADD MORE SUGAR IF NECESSARY.
4. SPOON RHUBARB INTO SIEVE SET OVER A BOWL. THIS WILL RELEASE SOME OF THE RHUBARB JUICES WHICH WILL PROVIDE A SYRUP. LEAVE UNTIL COLD.
5. WHIP DOUBLE CREAM INTO SOFT PEAKS. IF RHUBARB PULP IS TOO PALE ADD A LITTLE GRENADINE TO GIVE IT A MORE PINK TONE.
6. MIX COCONUT CREAM INTO RHUBARB PULP AND ADD 3.1/2 OZ. RHUBARB JUICES.
7. LIGHTLY FOLD IN WHIPPED CREAM LEAVING A RIPPLED EFFECT.
8. DIVIDE THE MOUSSE INTO 6 GLASSES.
9. IT TASTES WONDERFUL AT ROOM TEMPERATURE BUT I PREFER TO FIRM IT UP IN THE FRIDGE.
10. IT WILL KEEP FOR UP TO 24 HOURS
11. TO SERVE TOP EACHH MOUSSE WITHA TRICKLE OF RHUBARB SYRUP, A BROKEN MACAROON AND A SPRINKLING OF COCNUT.
12. ENJOY
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