Fromage Blanc Mousse
Poached Rhubarb, Macerated Strawberries, Hibiscus Gelée, Salted Pistachios, Mint
Pastry Chef Melissa Loar of Octavia | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
Hibiscus-Poaching Liquid:
500 grams granulated sugar
15 grams hibiscus tea leaves
Poached Rhubarb:
Rhubarb, cut into 4-inch pieces
Hibiscus Gelée:
10 grams silver gelatin sheets, bloomed
100 grams water
Kosher salt
Fromage Blanc Mousse:
1.8 kilograms heavy cream
240 grams granulated sugar
1 gram vanilla bean
10 sheets gelatin, bloomed
600 grams fromage blanc
8 grams kosher salt
Salted Pistachios:
1 cup pistachios
Olive oil
Kosher salt
Macerated Strawberries:
Fresh strawberries, sliced into rounds
Granulated sugar
To Assemble and Serve:\
Mint leaves
METHOD
For the Hibiscus-Poaching Liquid:
In a saucepan over medium-high heat, bring sugar, hibiscus tea leaves, and 500 grams water to a boil, stirring until sugar dissolves. Remove from heat and let steep 15 minutes. Strain through a fine-mesh sieve. Set aside.
For the Poached Rhubarb:
In a saucepan over medium-high heat, bring Hibiscus-Poaching Liquid to a boil. Remove from heat. Add rhubarb and cover with a cartouche. Let sit 4 minutes, or until desired firmness is achieved. Strain, reserving Hibiscus Poaching Liquid separately. Transfer rhubarb to an airtight container and refrigerate overnight. The next day, cut into ¼-inch cubes. Transfer to an airtight container and refrigerate.
For the Hibiscus Gelée:
In a saucepan over medium-high heat, bring 500 grams reserved Hibiscus Poaching Liquid and 100 grams water to a boil. Add bloomed gelatin and stir until dissolved. Season with salt. Pour into a nonreactive container and let set overnight. The next day, break into chunks. Transfer to an airtight container and refrigerate.
For the Fromage Blanc Mousse:
In a saucepan over medium-high heat, bring 1.2 kilograms cream, sugar, and vanilla to a boil. Remove from heat and add gelatin. Stir until dissolved. Strain into a mixing bowl set over an ice bath. Stir until mixture has cooled and slightly thickened. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine remaining 600 grams heavy cream, fromage blanc, and salt. Mix until smooth. Fold cream mixture into vanilla base until fully combined. Portion into silicone molds. Freeze overnight. The next day, unmold mousse onto a parchment-lined sheet tray. Refrigerate.
For the Salted Pistachios:
Heat oven to 325°F. In a mixing bowl, toss pistachios with oil and salt. Spread onto a parchment-lined sheet tray. Bake 3 minutes. Stir and bake additional 3 minutes. Let cool. Once cooled, transfer to a clean work surface and chop. Transfer to an airtight container and reserve.
For the Macerated Strawberries:
In a mixing bowl, toss strawberries with sugar. Set aside.
To Assemble and Serve:
Place 1 Fromage Blanc Mousse on a serving plate. Spoon Poached Rhubarb and Hibiscus Gelée over top. Garnish with 5 slices Macerated Strawberries. Finish with Salted Pistachios and mint.
