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Kasseri Cheese Mousse
Whip cream in a chilled bowl until stiff. Refrigerate. Soften gelatin in Calvados. Heat on warm until gelatin is dissolved. Let cool slightly. Gently fold gelatin mixture, mustard, cheese and rosemary evenly into whipped cream. Line a 4-cup mold with plastic film wrap. Place fresh sprigs of rosemary on bottom of mold. Place whipped cream cheese mixture in bowl. Cover and refrigerate overnight if possible. Unmold, remove film and surround with fresh seasonal fruit, bread sticks and wafer thin Swedish crackers.
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Mousses
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Maple Mousse
Soak gelatine in cold water, dissolve in hot maple syrup. Cool until it begins to thicken, add whipped cream. Pour into molds, chill.
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Real French Chocolate Mousse
Real French Chocolate Mousse French Chocolate Mousse Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a film of veg. oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all of the chocolate has dissolved, beat in the butter--one piece at a time--to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a seperate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least four hours or until it has set. To unmold and serve, run a long sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly. Garnish the mousse with the whipped cream.
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Mousses
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Royal Camembert Mousse
Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight.
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Mousses
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White Chocolate Mousse
In a double boiler or microwave oven, melt the chocolate with the butter until smooth. Set aside to cool to room temperature. In a double boiler or large bowl over simmering water, beat together the egg yolks and the sugar with an electric hand mixer until thickened, about 4 minutes. Remove from the heat and continue to beat until cooled and very thick and pale, about 5 minutes. Beat the cream until stiff. Add the egg yolk mixture to the chocolate and stir until blended. Fold in the whipped cream until lightened and smooth. Spoon the mousse into stemmed glasses and chill until firm before serving.
Ingredients
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Category:
Mousses
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