Makes 6 (4-ounce) mousse servings

Roasted Orange Blossom Rhubarb

4  thin rhubarb stalks, rinsed and dried, sliced into 18 pcs
1/4 cup  POTLI Hemp Honey
1/2 Tbsp vanilla paste or extract
Pinch  sea salt
Juice of 1 orange
1/2 tsp  orange blossoms water

Preheat oven to 350F (180C). Slice rhubarb into 1 – 2 inch long pieces.

In a baking pan, toss together the rhubarb, POTLI honey, vanilla paste or extract, sea salt, and orange juice. Roast rhubarb mixture for 18-20 minutes, without stirring, until tender and juicy. Remove from the oven and drizzle orange blossom water onto the roasted rhubarb. Gently, swirl the baking pan around to evenly coat the rhubarb in orange blossom water juices. Let cool.

Labneh Mousse 

1 3/4 cup  labneh
1.5  cup  heavy cream
1/4 cup POTLI honey
1/2 TBSP vanilla paste or extract

Topping: Finely chopped pistachio or any nuts of your choice.

In the bowl of mixer, with the whip attachment, combine all the ingredients. Whip, on medium-high, until mousse reaches medium peaks and is light and fluffy. Tip: Keep an eye on the whipping process to avoid over-whipping and ending up with stiff and broken mousse. If you do over-whip, then simply whip in extra cream until it comes back together.

Using a piping bag, or a spoon, fill the bottom of a glass with a small amount of mousse. Using a spoon, drizzle in some roasted rhubarb juice. Finish filling the glass with a thick layer of mousse. Top with 3 pieces of roasted orange blossom rhubarb. Sprinkle on any other toppings desired, such as finely chopped pistachios. Serve and enjoy.



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