Rhubarb Mousse with Mocha Sabayon

Clean, rinse and drain the rhubarb and cut into cubes of about 1 cm.

Soak the gelatine in cold water. Heat the orange juice with sugar and vanilla pulp. Add the rhubarb cubes, make with the lid closed for about 1 minute, then infuse for 1 minute. Carefully put the rhubarb pieces into a sieve, collect the juice. Melt gelatin in 3 tbsp of the warm rhubarb juice. Cool the remaining rhubarb juice and the rhubarb cubes.

Whisk the egg yolks with the sifted powdered sugar and 1 pinch of cinnamon until very creamy. Carefully fold in the rhubarb pieces and the dissolved gelatine. 4.

Whip the cream until not too stiff and fold into the rhubarb cream. Cover and chill for 2 hours. 5.

Rinse, clean and quarter the strawberries. Marinate with another 50 ml of rhubarb juice (keep the rest).

6. for the mocha sabayon, beat sugar, milk, egg yolks and mocha powder over a hot water bath until thick, then chill in a cold water bath. Finally, season the sabayon with 2-3 tbsp of mocha liqueur.

To serve, form the mousse into dumplings with a tablespoon and place on plates. Distribute the strawberries evenly around the plates and pour the mocha sabayon over them. Garnish with mint leaves. Preparation time: 1 hour (plus cooling time).

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