Here is a different method of poaching fruit. The fruit makes its own syrup when the sugar and heat cause its juices to run. Try it with other fruit such as peaches or fresh berries. Cooking times for different fruits will vary.
2 cups thick Greek yoghurt
3⁄4 cup icing sugar, sifted
1 cup buttermilk
3-4 leaves gelatine, soaked
1 tablespoon limoncello or framboise liqueur – optional
six 150 ml dariole moulds or glasses
800g rhubarb stalks
1 x 300g packet free-flow frozen cherries – thawed
150g caster sugar
3 tablespoons water
1 tablespoon geranium water
Soak the gelatine leaves in cold water for 5 minutes, then squeeze out the excess water.
Whisk together the yoghurt and icing sugar in a large bowl until smooth.
Heat the buttermilk gently in a small saucepan until hot – do not boil.
Remove from the heat and add the gelatine, stirring to dissolve.
Allow to cool a little then add to the yoghurt along with the liqueur.
Strain the mixture into a jug, pressing the buttermilk curds through a sieve with a spatula.
Divide the mousse between the moulds or glasses, cover and chill until firm for 3-4 hours.
Preheat oven 200ºC fanbake.
Wash the rhubarb and cut into 4cm lengths.
Place the rhubarb and cherries in a roasting dish and sprinkle over the castor sugar. Mix the rosewater into the water and drizzle over the fruit. Poach for about 20-25 minutes or until the rhubarb
is tender. Set aside to cool.
To Serve: If using moulds, turn the mousses out on to individual plates and spoon around the fruit or if using glasses, place a generous serve of rhubarb on top of each mousse. Serves 6
Tunisian Geranium water – a distilled water made from the leaves of the rose geranium plant. It is more subtle than rose water but should still be used sparingly