RHUBARB MOUSSE
DELICIOUS ON YOGHURT!
INGREDIENTS
| 180 g |
steamed rhubarb (unsweetened) |
| 20 ml |
lemon (juice) |
| 50 g |
sugar |
| 50 g |
cream cheese nature |
| 220 g | cream |
Mix the steamed rhubarb well with the sugar, cream cheese and lemon juice and purée.
Stir in the cream and strain through the Kisag Funnel & Sieve directly into the Kisag Whipper, insert the Kisag Whipper Charger and shake vigorously 8 times.
TIP: Refrigerate for 2 hours for best results.
PREPARATION
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