Strawberry rhubarb dessert: mousse pearls on a crunchy base
Strawberry mousse, rhubarb pearls and a crunchy base
Hello food lovers,
this week brings a new edition: our Rubik recipe with a few changes and in a new form.
Individual tartlets with strawberry mousse and hidden rhubarb pearls, on a crunchy crumble base. A combination that always works.
The strawberry brings sweetness, the rhubarb brings zing.
Ingredients
For the rhubarb filling
For the strawberry mousse
For the crumble base
For the tuile decoration
Step by Step
The Rhubarb Pearls
Gelatine
Stir 1.2 g Gelatinepulver into 6 g cold water. Weigh it precisely with the spoon scale.
Digital spoon scale
Gelatinepulver 200 Bloom – 50 g
Cut the rhubarb
Cut 120 g rhubarb, unpeeled, into 1 cm thick slices.
Sugar and water
Add 45 g sugar and 10 g water.
Cook the compote
Bring everything to the boil and let it simmer until the rhubarb is soft.
Vanilla and gelatine
Take the pot off the stove, add 1 tsp Vanillearoma and the gelatine, and stir for 1 to 2 minutes.
Blending
Blend the compote until smooth and fill it into a piping bag using the measuring cup.
Immersion blender - Hacker 3 in 1
Measuring cup 1 litre
Disposable piping bag - 41cm - 24 pcs
Freezing
Fill 24 pearls into the Truffles 5 mold on a tray and freeze them for at least 2 hours.
Dessert mold "Truffles" silicone - Truffles molds: Truffles 5
The strawberry mousse
Syrup
Bring 12 g sugar and 12 g water to the boil.
Strawberry puree
Put 120 g quartered strawberries and 2.5 g lemon juice into a measuring cup, pour the syrup over them and blend everything until smooth.
Stabmixer - Hacker 3 in 1
Gelatine
Stir 3.7 g gelatine powder into 18 g water and leave it to bloom for 2 minutes. Powdered gelatine gives a smoother mousse.
Gelatinepulver 200 Bloom – 50 g
Heat half
Bring half of the puree to the boil and add the gelatine.
To 25 °C
Stir well and pour everything onto the cold half. Let it cool to 25 °C.
Digitales Lebensmittel Thermometer
Whip the cream
Whip 190 g heavy cream with 30 g icing sugar, but not too stiff.
Bosch Handmixer Clever Mix
Fold in
At 25 °C, carefully fold in the cream. If it is warmer, it would melt.
Piping bag
Smooth the mousse with the dough scraper and fill it into a piping bag.
Teigschaber 3er Set
Assembly
Release the pearls
Release the rhubarb pearls from the mold.
Truffle éclair 75 - Silicone mold
Fill with mousse
Place the Truffle éclair 75 mold on a baking tray and fill the cavities a little more than halfway.
Insert the pearls
Press a rhubarb pearl into every second dome, tap the mold to settle the contents and scrape off excess mousse. Freeze for at least 6 hours.
Small stainless steel angled spatula
The crumble base
Butter and sugar
Put 60 g butter and 60 g raw cane sugar into a bowl.
Flour, almonds, salt
Add 60 g flour, 60 g almond flour and 0.6 g coarse salt.
Extra fine white almond flour, 1 kg
Digital measuring spoon scale
Crêpes Dentelles
Knead everything by hand into a dough and add 20 g Crêpes Dentelles.
Pieces of Crêpes Dentelles
Fold in gently
Knead the crêpes in only briefly so that they stay crisp.
Rolling out
Roll the dough out between baking paper with 5 mm rolling pin guides and chill it for 10 minutes.
Dough guides
Rolling pin 33 cm
Cutting out and baking
Preheat the oven to 160 °C fan, cut out 8 bases with the larger Cookie cutter of the set, chill them for another 10 minutes and bake for 15 minutes.
Aluminium perforated baking sheet
The Hippen decoration
Mix the batter
Melt 10 g butter for 30 seconds at 600 watts and add 10 g sugar and 10 g flour.
Egg white
Whisk 10 g egg white into the batter with the whisk.
Prepare the mat
Place the Circles 3 silicone mat on a perforated baking tray and spray it with non-stick spray.
Silicone mat "Circles 3"
Non-stick spray, 400 ml
Bake
Spread the batter with the small angled spatula, scrape off the excess and bake for 7 minutes at 160 °C. Better make 10 pieces as a reserve.
Small angled spatula made of stainless steel
Release
Turn the mat out onto baking paper and carefully release the delicate decoration.
Finishing
Release
Release the frozen mousses from the mould.
Shine and base
Spray them from 25 to 30 cm away with Gelatine spray (it turns matt when frozen and shines once thawed) and place them on the crumble bases.
Gelatine spray
Decoration
Place one Hippen decoration and one pansy on each.
Edible flowers: pansies
Thaw and serve
Let the tartlets thaw in the fridge for about 4 hours.
Strawberry rhubarb tartlets
Ingredients
For the rhubarb filling
For the strawberry mousse
For the crumble base
For the tuile decoration
For the decoration
Method
- Pearls: Blend rhubarb compote with vanilla and gelatine, freeze in Truffles 5.
- Mousse: Fold cream at 25 °C into strawberry puree with gelatine, freeze for 6 hrs with the pearls in Truffle éclair 75.
- Bases: Crumble with Crêpes Dentelles 5 mm, cut out, bake 15 min at 160 °C.
- Finish: Gelatine spray onto the bases, tuile decoration and pansies.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
Gelatine powder 200 Bloom, 50 g
Liquid aroma "Vanille"
Swiss white flour, 1 kg
Extra fine white almond powder, 1 kg
Pieces of Crêpes Dentelles
Gelatine spray
Edible flowers - pansies
Non-stick spray, 400 ml
Accessories
Digital measuring spoon
Immersion blender - Hacker 3 in 1
Measuring cup 1 litre
Disposable piping bag - 41cm - 24 pieces
Silicone dessert molds "Truffles" - Truffles molds: Truffles 5
Digital food thermometer
Bosch Clever Mix hand mixer
Dough scraper set of 3
Truffle éclair 75 - Silicone mold
Small stainless steel angled spatula
Dough sticks
Rolling pin 33 cm
Aluminium perforated sheet
Silicone mat "Circles 3"
Silicone mat - 40 x 30 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
Make the pearls 2 days ahead, the mousse, crumble and decoration 1 day ahead, and finish on the day itself.
Only then fold in the cream, otherwise it will melt.
The wafer decoration is delicate, so it is better to bake a few extra.
Frequently asked questions
Yes, the cooking time will be slightly shorter.
Yes, they are non-toxic and edible.
Thawed, 2 days in the refrigerator.
Print recipe
Choose what should appear on the printout.
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Comments
Question de Aline
By: Aline M. On 2024-04-19Bonjour,
Pensez-vous que les quantités sont adéquates pour le moule Goccia de Silikomark (1650 ml) ?
Replied by: Karin On 2024-04-19
Replied by: Aline M. On 2024-04-20
Question de Nicole
By: Nicole D. On 2022-05-30Bonjour,
Est-ce que vous pensez que la crêpes dentelle peut être remplacer par des bricelets?
Moi je trouve qu’à ça y ressemble, non?
Merci
Replied by: Karin On 2022-05-30
Question de Lydie
By: Lydie G. On 2022-05-25Bonjour, par quoi puis-je remplacer les brisures de crêpes dentelles ? Impossible à trouver en magasin et je ne veux pas faire une commande juste pour cela :)
Merci !
Replied by: Karin On 2022-05-25
Question de Noémie
By: Noémie D. On 2022-05-22Bonjour!
Je me réjouis de tester cette recette.
J’ai une petite question tout de même, si je fais le montage le soir d’avant (pas possible de faire le jour même), faudrai-t-il chablonner le streusel?
Noémie
Replied by: Karin On 2022-05-23