Ingredients
40g/1½oz blanched ginger
500g/1lb 2oz rhubarb pulp
200g/7oz whipped cream
400g/14oz Italian meringue (made using 3 egg whites and 100g/3½oz sugar)
2 gelatine leaves
For the Jelly:
400ml/14fl oz sparkling wine
2 gelatine leaves
Method
1. Cook rhubarb and ginger to a purée consistency and add the gelatine while the mixture is still tepid.
2. Whisk the cream to a ribbon consistency.
3. Make the meringues using the egg whites and sugar.
4. Mix all the ingredients together and pour into moulds to set as a mousse.
5. Reduce the jelly by boiling the sparkling wine and gelatine.
6. Leave to cool and pour over the mousse.
