Yogurt-Cream Mousse with Rhubarb-Orange Granita

Ingredients

• 700 g rhubarb
• 2 sprigs fresh thyme
• 90 g raw cane sugar
• 80 ml red grape juice
• 100 ml Orange Juice
• 8 sheets white gelatin
• 1 Organic Lime
• 200 g Greek yogurt
• 200 ml Buttermilk
• 125 g whipping cream
• 60 g almonds (4 tbsp)

Instructions

1. 1.

   For the granita, wash and trim rhubarb, peel its skin, and cut into finger‑length pieces. Wash thyme and pat dry.

2. 2.

   Place rhubarb with 60 g sugar, 40 ml grape juice and 150 ml water in a pot, cover, and simmer for about 10 minutes over medium heat until it is slightly firm. Transfer half of the mixture to a shaker with thyme. Let the rhubarb compote cool.

3. 3.

   Cook the remaining half for another 10 minutes until the rhubarb is very soft. Then mix in orange juice and the remaining grape juice, and puree with an immersion blender. Pour the granita batter into a shallow dish, let it chill, then freeze for at least 3 hours, stirring every 30 minutes with a fork to keep it grainy.

4. 4.

   For the mousse, soak gelatin in cold water for 5–10 minutes. Meanwhile, rinse the lime hot, dry, grate its zest finely and squeeze out the juice. Whisk yogurt with buttermilk, remaining sugar, lime juice and zest.

5. 5.

   Squeeze excess water from gelatin, place it in a small pot, heat gently while stirring until it dissolves. Mix dissolved gelatin with 2 tbsp of the yogurt mixture, then fold into the rest of the yogurt cream.

6. 6.

   Beat cream to stiff peaks and fold into the mousse. Fill four dessert cups and chill for about 3 hours. Roughly chop almonds.

7. 7.

   When serving, top each mousse with a spoonful of rhubarb compote and granita, then sprinkle with almonds.