Yoghurt Mousse with Rhubarb and Cherries

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