Ingredients
Instructions
- Begin by preparing the rhubarb insert. In a saucepan, combine rhubarb, 50g sugar, and water. Cook over medium heat until rhubarb breaks down and mixture thickens, about 15 minutes. Set aside to cool completely.
- For the lychee mousse, soak gelatin sheets in cold water until softened. Heat 50ml of lychee puree gently, squeeze excess water from gelatin and dissolve in the warm puree. Mix with remaining lychee puree and allow to cool slightly.
- Melt white chocolate in a heatproof bowl over simmering water. Let cool slightly.
- Fold the crushed Reims pink biscuits into the melted white chocolate. Then fold in the whipped cream and cooled lychee-gelatin mixture until just combined.
- To assemble, use silicone ear-shaped molds or create a paper template to form your bunny ear shapes. Line a baking sheet with parchment paper.
- For each ear: Place a popsicle stick on the prepared baking sheet. Spread a layer of the lychee-biscuit mousse mixture in an ear shape. Create a well in the center and fill with the cooled rhubarb compote. Cover with more mousse mixture.
- Sprinkle generously with desiccated coconut, pressing gently to adhere.
- Refrigerate for at least a minimum of 4 hours, preferably overnight until completely set.
- Once set, carefully remove from molds if using. Tie a small white ribbon on each stick for decoration.
- Serve chilled as a festive Easter treat.
Author
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Miam des glacés à l’oreille!