Mousse
One envelope of unflavored gelatin
One-third cup (chalice) of water
One cup (chalice) of milk
Three cooked and peeled rhubarbs (400g)
One cup (chalice) of vegetable or chicken broth
One tablespoon of mustard
One tablespoon of lemon juice
To taste salt
Honey sauce
Two cloves of garlic
Four tablespoons of olive oil
Two cups (chalice) of parsley leaves
Two slices of bread, torn into pieces
Three-fourths cup (chalice) of vegetable or chicken broth
Optional
Round mold, 22cm in diameter
Mousse
One envelope of unflavored gelatin
One-third cup (chalice) of water
One cup (chalice) of milk
Three cooked and peeled rhubarbs (400g)
One cup (chalice) of vegetable or chicken broth
One tablespoon of mustard
One tablespoon of lemon juice
To taste salt
Honey sauce
Two cloves of garlic
Four tablespoons of olive oil
Two cups (chalice) of parsley leaves
Two slices of bread, torn into pieces
Three-fourths cup (chalice) of vegetable or chicken broth
Optional
Round mold, 22cm in diameter
Mousse
Dissolve the gelatin in water, let it hydrate for five minutes and then warm over low heat, whisking constantly. Reserve
In a blender, puree two rhubarbs cut into pieces with milk
Sieve the mixture
Combine the mixture with broth, mustard, lemon juice, salt, and gelatin
Mix well, refrigerate until thickened to the consistency of raw egg white
Add chopped rhubarb and pour into mold
Refrigerate
Honey sauce
In a frying pan, caramelize the garlic in olive oil and add honey until it browns
Remove from heat and blend with bread and broth to form a cream
Serve around the mousse.
