Rhubarb and Yoghurt Mousse

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 1.2 kg (2 lb 10 oz) trimmed rhubarb
  • 10 g

Method

Wash the rhubarb and chop into small manageable pieces. Place the rhubarb in a thermomix (or high-speed blender) and blend on high speed until puréed. Strain the rhubarb through a fine sieve lined with a triple layer of muslin (cheesecloth) to make 800 ml (28