A pink rhubarb and raspberry mousse, lightened with whipped egg whites, over almond chia pudding, served in individual glasses.
This raspberry and rhubarb mousse comes in tangy pink clouds over a creamy layer of chia pearls, ready to enjoy by the spoonful, well chilled. Unlike a classic raspberry mousse made with cream and gelatin, it gets its structure solely from whipped egg whites and sits on an almond chia pudding. For 2 servings, allow 10 minutes of cooking time and about 1 hour of prep time, including the time for the chia to set in the refrigerator. The low-carb version belongs in my collection of keto desserts.
What Is Raspberry Rhubarb Mousse ?
This is a two-layer dessert. The rhubarb cooks down into a compote with the sugar ; its juice hydrates the chia seeds, while its pulp, blended with raspberries, becomes the mousse, lightened with egg whites beaten to stiff peaks.
The mousse stays soft and loses a little volume when mixed, which is normal. Since the egg whites remain raw, keep the glasses covered in the refrigerator and serve them the same day ; use pasteurized egg whites for pregnant women, young children, or anyone with a weakened immune system.
The Origins of This Version
Fruit mousses made with whipped egg whites are a time-honored way to lighten a compote without cream. This version adds a chia pudding base and serves everything in individual glasses, with a dense layer on the bottom and an airy layer on top.
All of the rhubarb is used : the juice for the chia, the pulp for the mousse. The raspberries deepen the color and soften its tartness.
The Main Ingredients
For the compote, you will need 500 g of rhubarb, of which only the stalks are edible, 3 tablespoons of water, and 3 tablespoons of powdered sugar. For the mousse, you will also need 100 g of raspberries and the whites of 2 eggs.
The pudding calls for 5 tablespoons of chia seeds, 15 tablespoons of the rhubarb cooking juice, and 2 tablespoons of almond butter, made from blanched or skin-on almonds, for creaminess.
For a sugar-free version, replace the powdered sugar with the same amount of powdered or granulated erythritol ; the fine powder dissolves more easily. With erythritol, one serving contains about 265 kcal.
Technique and Serving Tips
Simmer the chopped rhubarb with the sugar and water for 10 minutes, stirring occasionally. Strain the compote through a sieve, pressing with a spatula to extract the juice. Mix 15 tablespoons of this juice with the chia seeds and refrigerate for at least 1 hour ; let the drained compote cool as well, and chill a mixing bowl and thoroughly grease-free beaters.
Blend the almond butter into the pudding and the raspberries into the compote. Beat the egg whites to stiff peaks in a clean, nonplastic mixing bowl, stir a little of the beaten whites into the compote, then gently fold the compote into the remaining whites with a spatula. Spoon a layer of pudding into the glasses first, then add a few clouds of mousse, and serve well chilled.
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Ingredients
- 500 g rhubarb
- 15 tablespoons rhubarb cooking liquid
- 3 tablespoons water
- 2 eggs whites only
- 100 g raspberries
- 2 tablespoons almond butter
- 5 tablespoons chia seeds
- 3 tablespoons powdered sugar or powdered erythritol for a sugar-free version
- Granulated erythritol in place of powdered sugar
Instructions
- Wash the rhubarb and cut it into pieces. Cook/simmer with the sugar (or erythritol) and water for 10 minutes until it forms a compote. Stir occasionally.500 g rhubarb, 3 tablespoons water, 3 tablespoons powdered sugar, Granulated erythritol
- Strain the compote through a sieve, reserving the cooking liquid. Press out as much liquid as possible (using a flexible spatula or the back of a spoon).
- Measure out 15 tablespoons of the cooking liquid and combine with the chia seeds in a container. Refrigerate for at least one hour. Let the drained compote cool as well. If you like, place a grease-free mixing bowl and grease-free mixer beaters in the refrigerator now too.15 tablespoons rhubarb cooking liquid, 5 tablespoons chia seeds
- Blend the almond butter into the chia pudding.2 tablespoons almond butter
- Blend the raspberries into the rhubarb compote.100 g raspberries
- Separate the egg whites from the yolks. Do not use the yolks. Beat the whites until stiff peaks form.2 eggs
- Fold a little of the beaten egg whites into the compote with a spatula. Then fold the compote into the remaining egg whites with a spatula. Work gently to avoid deflating them too much. Some deflation is inevitable, but that’s fine.
- Assemble in small serving glasses, starting with a layer of pudding, followed by a few clouds of mousse.
