Salted Honey Mousse with Rhubarb Compote
 
 
Ingredients
  • For the Rhubarb Compote:
  • ⅓ cup sugar
  • 2 cups (about 8 ounces) finely chopped rhubarb
  • 2 tbsp white wine vinegar
  • ¼ cup port (or sweet red wine)
  • For the Salted Honey Mousse:
  • 2 cups whipping cream
  • ¼ cup sugar
  • 1 8oz. package of cream cheese, softened
  • ⅓ cup honey
  • ¾ tsp kosher salt
  • For the cookie crust:
  • 1 cup finely ground gluten free vanilla cookie crumbs (I used 1 8-ounce package of K-Toos Vanilla Sandwich Creme cookie)
  • 3 tablespoons unsalted butter, melted
  • A few sprigs of mint, for garnish
Instructions
  1. To make the Compote:
  2. Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6–8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and vinegar. Don’t worry if some of the caramelized sugar seizes up at this point - it will dissolve while the rhubarb cooks. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8–10 minutes. Stir in the port and cook for another minute or two. Remove from heat, transfer to a medium-sized bowl, and let cool in the refrigerator, uncovered, for 2 hours.
  3. To make the mouse:
  4. In a large stand mixer with whisk attachment, whip the heavy cream and sugar together until stiff peaks form. Remove the whipped cream and reserve.
  5. Remove the whisk and switch to the flat beater, and in the same large bowl (no need to clean it out from the whipped cream), beat together the cream cheese, honey, and kosher salt until thoroughly combined.
  6. Fold in ¾ of the whipped cream (reserving the rest for assembling the Budino), stirring to combine.
  7. To make the cookie crust:
  8. In a medium-sized bowl, mix cookie crumbs and butter. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins, reserving the rest of the crumbs for garnish.
  9. To assemble the Budino, spoon 2 tablespoons of the Rhubarb compote into each ramekin over the cookie crumb mixture. Evenly divide the Salted Honey Mousse into each ramekin then top with another 2 tablespoons of the Rhubarb Compote. Top each Budino with a dollop of the reserved whipped cream and a sprinkle of the remaining cookie crumb mixture. Chill until ready to serve (at least 2 hours) and garnish each Budino with a sprig of mint, if desired.
Recipe by Allons-Eat! at https://www.allonseat.com/salted-honey-mousse-with-rhubarb-compote/