Strawberry and Rhubarb Mousse
fresh or frozen
fresh or frozen
vanilla bean powder
erythritol or xylitol
or other healthy low-carb sweetener
heavy whipping cream or coconut cream
Roughly chop the rhubarb and quarter the strawberries
Place the rhubarb, strawberries and water in a sauce pan and bring to a boil over a medium-high heat.
Once it starts simmering, lower the heat to medium and cook until tender, for 4-5 minutes.
Add the cinnamon, salt, erythritol/xylitol and vanilla extract. Mix well until the sweetener is dissolved.
Take off the heat. Use a hand blender and pulse until smooth and creamy.
Separate the egg whites from the egg yolks and place into a bowl.
Using a hand whisker, mix the egg yolks until creamy.
Pour a ladle of the hot rhubarb and strawberry mixture into the egg yolks while whisking.
Pour another ladle and keep whisking.
Then, pour it back into the sauce pan with the remaining rhubarb and strawberry mixture. Mix until well combined.
Return to medium heat and whisk constantly.
Cook for 3-5 minutes until slightly thickened.
Take off the heat and let the mixture cool to room temperature or refrigerate for at least 30 minutes.
Meanwhile, beat the egg whites until they create stiff peaks.
In another bowl, whisk the heavy whipping cream until stiff peaks form.
Gently fold the egg whites into the cooled rhubarb & strawberry custard.
Then, fold in the whipped cream until well combined.
Spoon into 6 serving glasses or cups and chill for at least 2 hours before serving.
Store in the fridge for up to 5 days.