Gin Poached Rhubarb with Frozen Mango Yoghurt
Desserts
Summer Desserts
A simple stunning dessert made easy with Carte D’Or Mango Mousse and flavour packed rhubarb
10 Servings
Ingredients
400ml water
250g caster sugar
2g star anise
400g rhubarb
100ml gin
190g Carte D’Or Mango Mousse
300ml whole milk
300g low fat Greek yoghurt
100g mango
70g mango coulis
50g white chocolate
Method
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Place the water, sugar and star anise into a saucepan and bring to a simmer. Cut the rhubarb into 2” pieces and add to the pan. Pour in the gin and gently simmer for 7 minutes or until the rhubarb is just cooked. Remove and allow to cool.
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Pour the Carte D’or Mango Mousse into a mixing bowl. Add the milk and whisk on a slow speed for 2 minutes. Pour in the yoghurt then increase the speed to maximum and whisk again for 3 minutes. Remove from the mixer and spoon or pipe into moulds. Place into the freezer and freeze for 4 hours.
- 15 minutes before you bake the fondants, pre heat the oven to 200oC, heat a baking tray.
- Remove hot baking tray from the oven, place the dariole moulds on the tray and bake in the oven for 12- 14 minutes until the tops begin to resemble biscuits.
- Remove from the oven, allow to stand for 1 minute. Turn out of the moulds and serve.
