Old Down Manor’s Rhubarb and Ginger Mousse

Old Down Country Park & Manor
Foxholes Lane, Tockington, Bristol BS32 4PG
Call 01454 414081


Serves 4

  • 40g blanched ginger
  • 500g rhubarb pulp
  • 200g whipped cream
  • 400g Italian meringue (made using 3 egg whites and 100g sugar)
  • 2 gelatine leaves

For the jelly

  • 400ml sparkling wine
  • 2 gelatine leaves


  1. Cook rhubarb and ginger to a purée consistency and add the gelatine while the mixture is still tepid.
  2. Whisk the cream to a ribbon consistency. Make the meringues using the egg whites and sugar. Mix all the ingredients together and pour into moulds to set as a mousse.
  3. Reduce the jelly by boiling the sparkling wine and gelatine. Leave to cool and pour over the mousse.

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