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This rhubarb-wrapped pineapple mousse cake combines the sweet tropical flavor of pineapple with the tart brightness of spring rhubarb. The gorgeous presentation makes it perfect for special occasions, while the make-ahead nature means you can prepare it days before serving.
I first made this cake for my sister's garden party and everyone was mesmerized by the paper-thin rhubarb ribbons. The combination of sweet pineapple with tart rhubarb creates a perfect balance that converted even the most dedicated chocolate dessert lovers.
Ingredients
- Graham cracker crumbs: Form a buttery foundation that complements the tropical filling
- Unflavored gelatin: Provides structure without affecting the pineapple flavor
- Fresh pineapple puree: Delivers bright authentic flavor, choose ripe fragrant pineapples
- Heavy whipping cream: Adds richness and creates the mousse texture, use cold cream for best results
- Fresh rhubarb stalks: Look for firm bright stalks with minimal blemishes
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs with melted butter, sugar and salt until every crumb is moistened. Press firmly into your springform pan creating an even layer with a flat bottom. The tight packing prevents crumbling when slicing later.
- Bloom the Gelatin:
- Sprinkle gelatin over cold pineapple juice and let stand until it resembles wet sand about 5 minutes. This step ensures proper dissolution. Heat just until clear being careful not to boil which can damage setting properties.
- Mix the Base:
- Combine pineapple puree with sugar then add the melted gelatin mixture. Allow this mixture to stand at room temperature watching for slight thickening which indicates the gelatin is beginning to work. This takes patience but ensures your mousse will set properly.
- Incorporate Whipped Cream:
- Whip cream to stiff peaks then carefully fold into the pineapple mixture. Begin with a small amount to lighten the fruit mixture then gently incorporate the remainder using a large rubber spatula with an under and over motion. This preserves the air bubbles that create the light texture.
- Freeze the Mousse:
- Pour the mousse onto the prepared crust and freeze until solid. This takes approximately two hours but can be left overnight. The freezing step makes the cake firm enough to decorate with the delicate rhubarb strips.
- Prepare Rhubarb Ribbons:
- Create a simple syrup bath and carefully shave rhubarb into paper-thin strips using a vegetable peeler. Blanch the strips briefly in the simmering syrup which softens them just enough to become pliable without losing their structure. The brief cooking time preserves their vibrant color.
- Decorate the Cake:
- Layer rhubarb strips across the top of the frozen cake then wrap around the sides. The cold surface helps the strips adhere while you work. Brush with reserved syrup which adds shine and helps secure the decoration. This technique transforms a simple mousse cake into a showstopping dessert.
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The first time I made this cake my daughter said the rhubarb wrapper reminded her of gift wrapping which is exactly what this dessert is a gorgeous edible present. The contrast between the sweet pineapple interior and the slightly tart rhubarb exterior creates a perfect balance of flavors.
Storage Tips
This cake keeps beautifully in the freezer for up to two weeks when tightly wrapped. For best results thaw in the refrigerator for 4 hours before serving which allows the mousse to reach the perfect creamy consistency. Once thawed the cake will keep in the refrigerator for up to three days though the rhubarb exterior may soften slightly over time.
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Seasonal Variations
When rhubarb is not in season consider alternative decorations like thin mango slices, thinly sliced kiwi or even edible flowers pressed into the surface. For a winter version try candied citrus peel arranged in a similar pattern. The pineapple mousse itself pairs beautifully with many fruits allowing you to adapt this recipe year-round.
Serving Suggestions
Serve this elegant dessert with a small dollop of lightly sweetened whipped cream and a few fresh berries for color contrast. A sprig of mint adds a pop of green that enhances the visual appeal. For a more substantial dessert plate consider adding a small scoop of coconut sorbet which complements the tropical pineapple flavor beautifully.
Frequently Asked Questions
- → Can I use canned pineapple for this mousse cake?
Yes, canned pineapple works well for this dessert. For the puree, drain canned pineapple chunks and blend until smooth. Use the drained juice for the gelatin step. Fresh pineapple will provide more vibrant flavor, but canned is a convenient alternative that still yields excellent results.
- → How far in advance can I make this dessert?
This mousse cake can be prepared up to 3 days in advance and stored in the refrigerator. For longer storage, keep it frozen for up to 2 weeks. If frozen, allow individual slices to thaw in the refrigerator for about 2 hours before serving for optimal texture and flavor.
- → What's the best way to cut thin strips of rhubarb?
A Y-shaped vegetable peeler or asparagus peeler works best for creating paper-thin rhubarb strips. Ensure your rhubarb stalks are firm and fresh. Hold the stalk at one end and peel along the length with consistent pressure to create even ribbons. The flatter sides of the stalk typically yield the most uniform strips.
- → Can I substitute the rhubarb with another fruit?
Yes, you can substitute rhubarb with thinly sliced strawberries, mango, or even kiwi. Each will impart a different flavor profile. For a similar visual effect with easier preparation, consider using thin strips of fruit leather or even colorful gelatin sheets that have been briefly softened in water.
- → Why does my mousse need to be frozen before adding the rhubarb strips?
Freezing the mousse creates a solid surface that won't be damaged when applying the delicate rhubarb strips. This makes it much easier to arrange and adhere the strips neatly. The frozen cake also helps keep the warm, just-poached rhubarb strips from wilting or discoloring while you're decorating.
- → What can I do with the leftover pink rhubarb syrup?
The vibrant pink rhubarb syrup makes an excellent addition to cocktails, lemonade, or iced tea. You can also use it to sweeten yogurt, drizzle over ice cream, or brush onto other cakes as a flavorful glaze. Store refrigerated in an airtight container for up to two weeks.