Photo: Jakob Fridholm/imagebank.sweden.se
Rhubarb as mousse, pudding and soup served with almond biscuits
: Gustav Trägårdh
: Dessert
: 10
This dessert was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Soup:
- 1kg (2,2 lbs) rhubarb
- 4dl (1¾ cups) water
- 1dl (½ cup) rhubarb juice concentrate
- Approximately 4 dl (1¾ cups) sugar
- 1 vanilla pod
Mousse:
- 1dl (½ cup) cream
Pudding:
- 5dl (2¼ cups) cream
- ½kg (1 lb) rhubarb
- 3dl (1¼ cups) sugar
- 5 gelatin leaves
Instructions
Soup:
- Bring the ingredients to the boil.
- Strain it through a colander. The straining makes the soup.
Mousse:
- Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
- Let it cool and fill the siphon. Charge with two cartridges and shake.
Pudding:
- Bring cream, rhubarb and sugar to the boil.
- Mix thoroughly with a blender.
- Bring to the boil again and add the gelatin sheets.
- Pour into individual molds. Cool.
Presentation:
- Arrange as shown, with the mousse on top of the pudding.
- Nice to serve with almond biscuits.
Beverage suggestion:
- apple Ice Wine
- punch
- (not rhubarb drink)
The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.
