Greek Yogurt Mousse with Poached and Candied Rhubarb
Bill’s Food & Drink - NYC
Aleishe Baska gives rhubarb multiple roles in this springtime take on an old-school parfait.
- Candied Rhubarb:
- 1 1/2 cups sugar
- 1/2 cup water
- 2 stalks rhubarb, cleaned, trimmed, and very thinly sliced on the diagonal
- Poached Rhubarb:
- 5 stalks rhubarb, washed, trimmed, and cut into 1/2-inch pieces (about 2 cups)
- 1 cup sugar
- 1 cup water
- 1 cup white wine or prosecco
- Greek Yogurt Mousse:
- 3/4 cup heavy cream
- 1 cup plain Greek yogurt
- 3 gelatin sheets
- 4 egg yolks
- Scant 1/2 cup sugar
- Mint for garnish
Make the candied rhubarb: preheat the oven to 250ºF. Combine the sugar and water in a small saucepan. Cook over medium-high heat, stirring, until the sugar dissolves. Let the syrup come to a boil, then remove from the heat and immediately add the rhubarb. Set aside to cool for 15 to 20 minutes. When cool, drain the rhubarb and spread the pieces on a Silpat-lined baking tray. Place the tray in the oven for 30 minutes. Remove a piece of rhubarb from the oven, let cool slightly, and taste. If the test piece is dry and crunchy, remove the rest of the rhubarb from the oven and set aside. If it isn’t, continue cooking and testing at 5-minute intervals. Store in an airtight container until needed. Can be made a day ahead.
Make the poached rhubarb: fill a medium pot with water and bring to a simmer over medium heat. Combine the rhubarb, sugar, water, and wine in a heatproof bowl and cover tightly with plastic wrap. Place the bowl over the pot of water. Cook the rhubarb until it yields to a fork but is still firm, about 45 minutes. Drain the rhubarb and cool in the refrigerator. Reserve the pot of water on the stove.
Make the Greek yogurt mousse: in a medium bowl, whip the cream to soft peaks. Set aside. Place the yogurt in the bowl of a stand mixer fitted with a paddle attachment. Beat the yogurt until very smooth, about 2 minutes. Fold the whipped cream into the yogurt, incorporating it fully but being careful not to deflate the whipped cream. Refrigerate until needed.
Reheat the reserved pot of water so that it returns to a simmer.
Place the gelatin sheets in a large bowl of cold water and set aside for 5 minutes. Whisk together the egg yolks and sugar in a medium bowl. Place the bowl over the pot of simmering water. Cook, whisking constantly, until the sugar is fully dissolved and the mixture is hot to the touch, about 7 minutes. Remove the gelatin sheets from the water, gently squeeze out any excess liquid, and add to the egg mixture. Whisk until the sheets have dissolved. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture on high speed until it is light in color and texture and has cooled to room temperature, about 10 minutes. Fold the beaten yolk mixture into the chilled yogurt and cream mixture.
Assemble the parfaits: spoon a 1/2-inch layer of mousse into the bottom of a tall glass. Top with a 1/2-inch layer of poached rhubarb. Continue to alternate layers of mousse and rhubarb until the glass is filled to half of an inch from the top. Garnish with candied rhubarb and a few mint leaves.
4 to 6 servings