2 large stalks of rhubarb, cleaned, pealed and chopped
6 large strawberries, quartered
1/3 cup sugar
1/4 cup water + 2 tablespoons
2 teaspoons corn starch
50g egg whites
255g strawberry-rhubarb mixture
Place the chopped rhubarb, strawberries, sugar and 1/4 cup water into a pot and bring to a boil. Mix together the 2 tablespoons water and cornstarch until there are no more clumps. Add to the rhubarb mixture. Bring to a boil again and let simmer for 10 minutes while stirring occasionally. Let cool in the refrigerator.
Measure the egg whites and 15g sugar in a bowl. Place the 25g water and 90g sugar in a pot and begin to cook the sugar while simultaneously whipping the egg whites. Once the sugar reaches 117 Celsius or 240 Fahrenheit pour the cooked sugar into the egg whites in a small stream continuing to whip the egg whites until a stable meringue occurs.
Fold the strawberry-rhubarb mixture ino the meringue.
Next, whip the cream and soak the gelatin in water.
**You can always whip the cream way ahead of time and place in the refrigerator!
Once all the parts of your mousse are completed it is now time to melt the gelatin and mix the mousse together.
Melt the gelatin over a water bath. Stir in a few spoonfuls of the whipped cream. Do not let the gelatin mixture become too hot. It should only be warm to the touch. Add the strawberry-rhubarb meringue to the cream and finally add the gelatin, folding the mixture into a smooth mousse.
Fill the mousse into the prepared cake ring. Place in the refrigerator for at least 2 hours. To speed things up, you can place the cake in the freezer as well.
Remove from fridge and with a sharp knife, cut around the inside of the cake ring to gently remove it. Cut the cake into 8 pieces, cleaning the knife after each cut. This is important in order to obtain clean cut pieces!
Arrange on a plate and place back in the refrigerator.
For the toasted meringue:
2 egg whites