toodle.

The Torch: Rhubarb Mousse and Yoghurt Ice Cream Cones

An Olympic-inspired dessert featuring rhubarb mousse, yoghurt ice cream, and homemade cones, garnished with honeycomb and artistic chocolate shards.

GourmetIce CreamRhubarbShowstopperMousse
Estimated Nutrition
Calories
1307.1
kcal / serving
7842.6 kcal total
Carbs
206.4g
per serving
1238.2 g total
Fat
47.4g
per serving
284.5 g total
Protein
19g
per serving
114.2 g total
Cook Time
95
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
260
g
Sugar
4
piece
Gelatine
Leaves, soaked in cold water
130
g
Sugar
For mousse
60
g
Glucose Syrup
For mousse
170
g
Sugar
For cones
5
ml
Baking Powder
250
g
White Chocolate Buttons
140
g
Glucose Syrup
For honeycomb
400
g
Caster Sugar
For honeycomb
10
g
Bicarbonate Of Soda
100
g
Caster Sugar
For ice cream
Dairy
4
piece
Eggs
Whites only
350
ml
Whipping Cream
60
g
Butter
Melted
1
piece
Egg
Free-range
260
ml
Milk
260
ml
Whipping Cream
For ice cream
6
piece
Egg Yolks
260
ml
Greek Style Yoghurt
Fruits
15
ml
Lemon Juice
GrainsCereals
170
g
Plain Flour
Other
120
g
Egg Whites
1
pinch
Gold Food Colouring Powder
1
pinch
Bronze Food Colouring Powder
30
ml
Popping Candy
75
g
Honey
Vegetables
330
g
Rhubarb
Tinned

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18