Rhubarb and ginger make a beautifully tangy and spicy combination, and when paired with a creamy mousse and crunchy base, the result is a showstopping frozen dessert. This Frozen Rhubarb and Ginger Mousse Cake is perfect for special occasions or as a refreshing treat on warm days.
This recipe layers a crunchy ginger biscuit base, a silky rhubarb mousse, and a smooth whipped topping, creating a delightful contrast of textures and flavors. Whether you’re a rhubarb lover or looking for a new way to use this versatile vegetable, this cake will impress your taste buds.
Let’s dive into this detailed step-by-step recipe to create a stunning frozen mousse cake at home.
Ingredients
For the Ginger Biscuit Base
- 200g (7 oz) ginger biscuits (such as ginger snaps)
- 100g (½ cup) unsalted butter, melted
For the Rhubarb Mousse
- 400g (14 oz) fresh or frozen rhubarb, chopped
- 100g (½ cup) granulated sugar
- 2 tbsp water
- 1 tbsp fresh lemon juice
- 2 tsp grated fresh ginger
- 1 tbsp powdered gelatin (or 3 gelatin sheets)
- 300ml (1¼ cups) heavy cream, whipped to soft peaks
- 100g (½ cup) Greek yogurt
For the Topping
- 200ml (¾ cup) heavy cream, whipped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Candied ginger or fresh rhubarb ribbons for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the Ginger Biscuit Base
- Crush the biscuits – Place the ginger biscuits in a food processor and blitz until they resemble fine crumbs. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
- Combine with butter – Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly coated.
- Press into the tin – Line the bottom of a 9-inch springform pan with parchment paper. Pour in the biscuit mixture and press it down firmly using the back of a spoon or the bottom of a glass.
- Chill – Place the pan in the fridge to set while you prepare the mousse.
Step 2: Make the Rhubarb Puree
- Cook the rhubarb – In a medium saucepan, combine the chopped rhubarb, sugar, water, lemon juice, and grated ginger. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the rhubarb breaks down and becomes soft.
- Blend until smooth – Remove from heat and blend using an immersion blender or a regular blender until smooth.
- Cool slightly – Allow the puree to cool for about 5 minutes before adding the gelatin.
Step 3: Dissolve the Gelatin
- Prepare the gelatin – If using powdered gelatin, sprinkle it over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes. If using gelatin sheets, soak them in cold water for 5 minutes until soft, then squeeze out excess water.
- Dissolve into rhubarb puree – Stir the bloomed gelatin into the warm rhubarb puree until fully dissolved. Let the mixture cool to room temperature.
Step 4: Make the Rhubarb Mousse
- Whip the cream – In a large bowl, whip 300ml (1¼ cups) of heavy cream to soft peaks.
- Fold in the yogurt – Gently mix the Greek yogurt into the cooled rhubarb puree.
- Combine with whipped cream – Fold the whipped cream into the rhubarb mixture in three additions, using a spatula to maintain its light and airy texture.
Step 5: Assemble the Cake
- Pour over the base – Remove the biscuit base from the fridge and pour the rhubarb mousse over the top, smoothing it with a spatula.
- Chill to set – Cover with plastic wrap and freeze for at least 4-6 hours, or overnight for best results.
Step 6: Make the Whipped Cream Topping
- Whip the cream – In a bowl, whip 200ml (¾ cup) heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread over mousse – Remove the frozen cake from the freezer and spread or pipe the whipped cream over the top.
Step 7: Garnish and Serve
- Decorate – Garnish with candied ginger, rhubarb ribbons, or white chocolate curls for a stunning finish.
- Slice and serve – Let the cake sit at room temperature for about 10-15 minutes before slicing to allow it to soften slightly.
Tips for the Best Frozen Rhubarb and Ginger Mousse Cake
- Use fresh rhubarb when in season – If fresh rhubarb isn’t available, frozen rhubarb works just as well. Simply thaw it and drain excess liquid before cooking.
- For a stronger ginger flavor – Add a teaspoon of ground ginger to the biscuit base or increase the amount of fresh ginger in the puree.
- Prevent a soggy base – Brush the biscuit base with melted white chocolate before adding the mousse to keep it crisp.
- Make it ahead – This cake can be made 2-3 days in advance and stored in the freezer. Just add the whipped topping and garnish before serving.
- Storage – Keep leftovers in the freezer for up to 1 month, wrapped in plastic wrap and stored in an airtight container.
Why You’ll Love This Dessert
- Perfect balance of flavors – The tart rhubarb pairs beautifully with the warmth of ginger and the creaminess of the mousse.
- No-bake recipe – Aside from cooking the rhubarb puree, this is an entirely no-bake dessert.
- Great for entertaining – Since it’s made ahead and frozen, it’s a fuss-free option for dinner parties or special occasions.
- Beautiful presentation – The vibrant pink color of the rhubarb mousse makes this cake visually stunning.
FAQs
1. Can I use a different fruit instead of rhubarb?
Yes! While rhubarb is the star of this recipe, you can swap it for raspberries, strawberries, or even apricots for a similar tart flavor.
2. Do I have to use gelatin?
Gelatin helps the mousse set properly. If you prefer a vegetarian option, you can use agar-agar, but adjust the quantity as needed since it sets more firmly than gelatin.
3. Can I make this cake dairy-free?
Yes! Use dairy-free whipped topping and a plant-based yogurt substitute. Coconut cream works well in place of heavy cream.
4. Can I serve this cake unfrozen?
Yes! If you prefer a softer texture, you can refrigerate the mousse cake instead of freezing it. Just allow it to chill for at least 4 hours before serving.
5. How do I cut a frozen mousse cake neatly?
To get clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts.
Conclusion
This Frozen Rhubarb and Ginger Mousse Cake is a delightful dessert that brings together the zesty tartness of rhubarb, the warming spice of ginger, and the luxurious texture of mousse. With a crunchy biscuit base and a creamy topping, every bite is a perfect balance of flavors and textures.
Whether you’re celebrating a special occasion or simply indulging in a frozen treat, this cake is guaranteed to impress. Give this recipe a try and enjoy a refreshing, elegant, and utterly delicious dessert!
Let me know if you have any questions or if you’d like variations on the recipe! 🍰😊
