This delicious rhubarb and strawberry mousse drink, served in glasses, is a refreshing summer dessert! Moreover, this is perfect cocktail for your party. So the mousse can be served to your guests a fresh non-alcoholic aperitif.
Believe me, this lovely rhubarb and strawberry creamy drink is a good way to start your day!
Serving and decoration
To my mind, this mousse drink is best served in martini or cocktail glasses. What is more, it has such an appealing rose color, so everyone will want to grab the glass! Also, you can decorate the mousse with chocolate, strawberries or mint.
Flavor of the mousse
It has sweetness from strawberries, and rhubarb adds a lovely acidic taste to this creamy drink. To tell the truth, this is perfect combination of rhubarb and strawberries with yogurt base, like a sweet song. It has creamy texture with sweet and zesty notes. Actually, you can add sugar to your taste.
Why you need agar-agar
Strawberries and rhubarb have a lot of juice, and Greek yogurt doesn’t get enough thickness to this drink, so we used agar-agar to help it firm up a little. You need to cook it for few minutes with added agar-agar to get it work, but it still will be drinkable without agar-agar!
By the way, this beautiful fruity drink with agar-agar and Greek yogurt is healthy and good for your stomach too. So it can be served any time of the day.
This is delicious rhubarb and strawberry mousse drink, served in glasses – refreshing summer dessert! This mousse is perfect cocktail for your party, it is best served as a fresh non-alcololic aperitive. This lovely drink is also a good way to start your day!
- 14 oz/ 400 g rhubarb frozen or fresh
- 14 oz/ 400 g strawberries frozen or fresh
- 4 oz/ 110 g sugar
- 2 packs x15g agar-agar
- 28 oz/ 800 g Greek yogurt
- 6 oz/ 170 g heavy cream
- 4 tsp dark chocolate for decoration
Chop or blend frozen rhubarb with sugar. Then cook it over low heat for 5 minutes until juicy. (If you use fresh rhubarb, cook it a little longer.) And leave it to cool.
Then put frozen or fresh strawberries in a blender. Using a sieve, squeeze all the liquid from cooked rhubarb.
Blend strawberries together with rhubarb juice until smooth.
Add Greek yogurt to the smoothie. And pulse until combined.
Place the mousse in the bowl. You can drink it like this, but better make it thicker. Place heavy cream and agar-agar in a separate bowl and stir well. Whisk agar-agar in the mousse.
Heat the mousse few minutes on a double boiler for a better texture
Then chill the mousse and serve in glasses. Decorate with chocolate shards.