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Vanilla Bean Custard Mousse Domes with Poached Rhubarb Double-Helix Inlay

A delicate dessert featuring silky vanilla bean custard mousse paired with poached rhubarb, elegantly presented in dome shape on a shortbread base.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Treat
Cuisine: American, French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the custard mousse
  • 1 cup whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon unflavored gelatin powder
  • 1 tablespoon cold water to bloom gelatin
  • 1 cup heavy cream, whipped to soft peaks
For the poached rhubarb
  • 2 long stalks fresh rhubarb
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hibiscus powder
For assembly
  • 6 pieces shortbread biscuits
  • 1 tablespoon melted butter
  • 1 teaspoon freeze-dried raspberry dust
  • 6 pieces micro-mint leaves

Method
 

Preparation of Rhubarb
  1. Using a vegetable peeler, shave rhubarb into long, thin ribbons.
  2. In a small saucepan, bring sugar, water, lemon juice, and hibiscus powder to a gentle simmer. Add rhubarb ribbons and poach for 30 seconds until pliable but still intact. Remove and cool.
Assembly
  1. Carefully arrange the rhubarb ribbons inside silicone dome molds in a spiral double-helix pattern. Freeze for 10 minutes to set in place.
  2. Bloom gelatin in cold water for 5 minutes.
  3. In a heatproof bowl over a double boiler, whisk egg yolks, sugar, milk, and vanilla bean paste until thickened into a smooth custard.
  4. Remove from heat and stir in bloomed gelatin until fully dissolved. Allow to cool to room temperature.
  5. Gently fold whipped cream into the cooled custard until light and airy.
  6. Pour custard mousse into rhubarb-lined molds, smoothing the tops. Freeze for at least 6 hours until completely firm.
Serving
  1. Mix crushed shortbread biscuits with melted butter and press lightly onto serving plates to form bases.
  2. Unmold frozen domes and place each onto a shortbread base. Thaw in the refrigerator for 30 minutes before serving.
  3. Garnish with raspberry dust and micro-mint leaves.

Notes

For best results, work quickly when arranging rhubarb ribbons to keep them pliable. If the custard is too hot, it could deflate the whipped cream. Store frozen domes in airtight containers, separated with parchment.