Rhubarb Burnt Sugar Mousse is another of my simpler dessert dishes. Delicious and very easy to put together – with guests wanting more. For me, the amount of sugar is is sufficient not to overpower the rhubarb.
1. Place the rhubarb in a blender with the silken tofu and pulse finely. Place in a large mixing bowl. By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
Ingredients
Instructions
2. Blend the oats in water in a blender. Set to one side.
3. Place the sugar in a non-stick pan and heat over a medium heat. Use a spatula to stir the sugar. As the sugar burns and turns brown gently stir in the oat cream and continue stirring. Keep adding a little at a time until all the cream is used up. Switch off the heat and add some of the blended rhubarb mixture, scrapping the edges of the pan to absorb the sugar.
4. Gently pour the burnt sugar mixture into the remaining rhubarb and stir. Do not worry if it is not entirely combined. Transfer to a serving bowl.
5. Leave to set in the fridge for about 2 hours.
6. Serve chilled.Notes
