White chocolate mousse and cream cheese frais with butter crisp biscuits, strawberry and rhubarb coulis.



For the coulis:
300 g Ardo Strawberries
300 g Ardo Rhubarb
200 g granulated sugar
5 ml strawberry liqueur
200 ml water

For the mousse:
400 g white chocolate
1 l cream
500 g cream cheese
1 vanilla pod
3 gelatine leaves

Serve with:
10 fresh strawberries
1 stalk fresh rhubarb
Butter crisp biscuits




  1. Bring the Ardo strawberries and rhubarb to the boil with the liqueur, sugar and 200 ml water. Mix, sieve and allow to cool.
  2. Briefly soak the gelatine leaves.
  3. Bring 100 ml cream and the vanilla pod to a boil, add the soaked gelatine and fold in the cream cheese.
  4. Melt the white chocolate, then add it to the mix.
  5. Beat the rest of the cream until it begins to thicken and mix it into the cream cheese mixture. Then pour into a baking tray and leave to set in the fridge.
  6. Cut out shapes from the set mousse and serve in a bowl. Garnish with the butter crisp biscuits, fresh strawberries and some crunchy rhubarb pieces.
  7. Pour some of the coulis around the mousse.

Ardo products used in this recipe

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