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Fresh Strawberry Mousse
Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil collars). Place orange juice in cup. Sprinkle with gelatin and let stand until liquid is absorbed, about 5 minutes.
Meanwhile, combine whole egg, yolk and sugar in medium bowl of electric mixer and beat at high speed until mixture is thick and forms a ribbon when beaters are lifted, about 5 to 7 minutes. Set aside.
Combine strawberries and Framboise in processor or blender and puree until smooth. Set cup with gelatin mixture in small pan of hot water and place over low heat until gelatin is completely dissolved and clear. Stir into egg mixture. Blend in pureed strawberries. Set bowl in larger bowl if ice water and stir gently with rubber spatula until mixture is almost set, about 10 minutes. Fold in whipped cream. Pour into prepared dish(es). Refrigerate until set. If using mold, invert onto platter before serving. Garnish top with berries and pistachios.
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Hippo Pot De Mousse
1. Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot. Let the chocolate cool for five minutes.
2. While the chocolate cools, whip the cream and almond extract together until very stiff.
3. Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture.
4. If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour.
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Incredibly Simple Chocolate Mousse
Add chocolate chips and boiling water to blender; whir at high speed for 15 seconds. Add rest of ingredients; blend until well mixes. Pour into glasses; chill in refrigerator until firm. Serves 2-4, but it's almost too much for two because it is VERY rich.
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Kahlua Mousse
In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into serving bowl or dessert glasses. Refrigerate 4 hours or overnight. Garnish, if desired.
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Lemon Mousse
Combine egg yolks, grated zest, juice, and sugar in a mixing bowl. Place over gently simmering water, and whisk until thickened. Remove from heat. Beat with whip on medium speed until cold and thick.
Combine gelatin and rum in a small heatproof bowl and allow to soak 5 minutes. Place bowl over a pan of simmering water until melted. Remove from heat and cool slightly.
Whip cream on medium speed until it just holds its shape. Whisk the gelatin into the yolk mixture. Fold in the whipped cream. Pour the mousse into a bowl or individual glasses. Garnish with whipped cream and berries.
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Lemon Butter Mousse
In a small heatproof bowl, stir together the first amount of lemon juice and the lemon zest. Sprinkle on the gelatin and set aside to soften for 10 minutes. Set the bowl in a saucepan of hot water over low heat and stir to dissolve the gelatin. Remove from the heat and let cool to room temperature.
In a large bowl, whip cream until just stiff. Cover and refrigerate until needed.
In a deep bowl, combine egg whites with the salt. Beat until soft peaks form. Gradually add 1 cup of the confectioners' sugar and beat until stiff peaks form.
In another bowl, beat the butter until soft and fluffy. Add 1 cup of the confectioners' sugar and beat until smooth. One at a time, add the egg yolks, alternating with the dissolved gelatin and the remaining 1 cup confectioners' sugar. Continue to beat until smooth. Fold in one-third of the egg whites. Quickly but gently fold in the remaining egg whites.
Beat the remaining lemon juice into the whipped cream and fold into the mousse. Turn into a serving dish or stemmed wine glasses, cover and refrigerate until chilled and set, about 3 hours.
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Maple Mousse
Beat egg yolks. Add salt and maple syrup. Cook in top of double boiler until mixture thickens. Cool. Fold in stiffly beaten egg whites, then cream. Add vanilla. Freeze in serving dishes. Serves 6
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Amaretto Mousse
1.Whip the fresh, heavy cream. Place in the refrigerator until ready to use.
2.Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm until ready to use.
3.Combine the eggs and confectioners sugar in a separate double boiler. Heat on low temperature until warm while whisking constantly.
4.Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks.
5.Fold the gelatin mixture into the eggs.
6.Fold in the whipped cream and add vanilla and almond extract to taste.
7.Fill dessert glasses and place in the refrigerator until firm (approximately 1 hour).
8.Garnish with sliced, toasted almonds. This mousse is a very light dessert. It is good to serve after a meal of many courses.
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Bellini Mousse
Puree peaches in blender. Keeping blender covered, set puree aside. Beat egg yolks and 3 tbsp sugar in stainless stell bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatin that has been softened in champagne and schnapps to egg mixture. Continue to beat for another minute. Remove mixture from heat, add it to puree, and blend for 30 seconds. Refrigerate puree for 10 minutes. Meanwhile, whip cream, 2 tbsp sugar, and almond extract into soft peaks. Refrigerate. Beat egg whites until they form firm peaks. Fold 2/3 of the whipped cream into puree (reserving 1/3 of the chilled whipped cream for garnish). Carefully fold egg whites into mixture. Chilll for 4-6 hours, stirring occasionally. Garnish with a dollop of remaining whipped cream and a sprinkle of toasted coconut. Serves 6-8.
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Brownie Mousse Delight
Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold.
If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c.
milk. Fold in Cool Whip. Now it's ready to use or serve by itself.
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Caramelized Banana Mousse
Melt butter in nonstick frying pan. Add brown sugar and bananas. Saute bananas until they are well coated and soft. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks and 1/3 cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes. Remove mixture from heat and combine with banana puree, mixing thoroughly. Refrigerate for 10 minutes. Meanwhile, whip cream and 3 tbsp sugar into soft peaks. Beat egg whites until they form firm peaks. Fold 2/3 of the whipped cream (reserving 1/3 for garnish) into the chilled banana puree. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts.
Serve 6-8.
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Caviar Mousse
Combine all ingredients and refrigerate until ready to serve.
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Chicken And Ham Mousse
1.In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro.
2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set.
3. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set.
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Chicken Liver Mousse
Pick over the livers to remove and discard tough connecting tissue or blemished portions. Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne. Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms. Cook stirring,until mushrooms give up their liquid. Cook until most of this liquid evaporeates. Add livers and seasonings. Cook,stirring occasionally about 10 minutes. Pour and scrape mixture into food processor or blender. Add cognac and blend to a fine puree. Spoon and scrape mixture into a small serving dish. Smooth the top. Serve slightly cooler than room temperature. Makes 4 to 6 servings.
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Chicken Mousse
Soften gelatin in cold water. Dissolve in boiling broth. Divide in 2 equal portions. Cool until partially set. Add chicken to 1 portion. Mix thoroughly. Fold stiffly whipped cream into second portion. Arrange bits of parsley, slices of egg, and olives in a large mold. Fill mold with alternate layers of cream and chicken mixtures. Chill until firm. Garnish with hearts of lettuce.
12 servings.
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Cocomalt Mousse
Combine sugar, salt, and cocomalt. Add to milk. Soften gelatin in cold water. Add to first mixture. Add flavoring. Chill until mixture begins to stiffen. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator, or fill mold and pack in ice and salt. Let stand 4 hours.
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Crab Mousse
Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended. Remove yogurt mixture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mixture into prepared mold. Cover and chill until firm. To serve, unmold onto serving plate; garnish withfresh radishes, if desired. Serve with Melba toast.
Yeild: 4 cups. Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. To soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds.
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Fig Mousse
Prepare lemon mousse. Partially freeze. Carefully fold in 1 cup chopped well-drained preserved figs. Repack. Let stand 4 hours.
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Guava Mousse
To make puree, cut guavas in half, scoop out pulp, and run through a colander. Save shells for other recipes. Chill evaporated milk by placing in freezer section for a short time. Pour into chilled bowl and whip until thickened. Add sugar or honey and lemon juice to puree and mix until sugar dissolves. Fold whipped milk into guava mixture and pour into freezer trays. Freeze 4-6 hours.
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Ham Mousse In Sherry Aspic
To make puree, cut guavas in half, scoop out pulp, and run through a colander. Save shells for other recipes. Chill evaporated milk by placing in freezer section for a short time. Pour into chilled bowl and whip until thickened. Add sugar or honey and lemon juice to puree and mix until sugar dissolves. Fold whipped milk into guava mixture and pour into freezer trays. Freeze 4-6 hours. In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley.
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