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HEAVENLY CHOCOLATE MOUSSE

RASPBERRY MOUSSE

Ingredients
1 X (1/4 oz.) packet unflavored gelatin
2 (12 oz.) bags frozen raspberries, thawed
3/4 cup plus 2 Tbsp. sugar
2 tablespoons fresh lemon juice
3 cups heavy cream

Preparation
Place 1/4 cup water in a cup and sprinkle gelatin on top. Set aside to soften.
In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to
remove seeds. You will have about 1 2/3 cups puree. Add sugar and lemon juice and stir until
sugar dissolves.
Microwave softened gelatin for 30 seconds on high power. Measure 1/4 cup raspberry puree and
set aside. Whisk gelatin into remaining raspberry puree.
Whip cream until stiff. Gently fold in one third of raspberry-gelatin mixture until nearly
incorporated. Fold in remaining raspberry mixture in 2 more batches in same manner. Drizzle

reserved raspberry puree onto mousse and fold once or twice. (Do not overblend if you want
decorative streaks.)
Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Serve in
individual glass bowls or dishes

ORANGE MOUSSE
Ingredients:
3 1/2 cups skim milk

3 large eggs
3 egg whites
1 cup granulated sugar
2/3 cup cornstarch
1/2 cup orange juice
1 tablespoon grated orange rind
1 tablespoon butter
4 teaspoons vanilla extract
2 cups whipped cream
Orange slices for garnish

Instructions
1. Begin by heating milk in a large pan over medium heat until you see bubbles forming
around the edge of the pan. Be careful not to boil.
2. Add butter and allow it to melt completely into milk mixture.
3. In a large bowl, use an electric mixer to beat eggs, egg whites, cornstarch, and sugar.
4. Beat mixture until light and fluffy.
5. Add orange juice and rind.
6. Add in 1 cup of the hot milk and butter to the egg mixture and beat on a slow speed.
7. Whisk the mixture into the remaining milk.
8. ing all to a boil and be sure to whisk until it is thick. This takes about 2 minutes.
9. Remove from heat and set aside.
10. Stir in the vanilla extract.
11. Pour mousse into a bowl.
12. Cover and chill until cold, for about 2 hours.
13. Gently fold in the whipped topping.
14. Place mousse into individual serving dishes and garnish with a slice of orange.

PUMPKIN PIE MOUSSE

Prep Time: 5 minutes


Cook Time: 1 hour
Serves: 5
Ingredients
1 package (4-serving size) sugar free fat free instant vanilla pudding
1 teaspoon McCormick Cinnamon, Ground

1/2 teaspoon McCormick Ginger, Ground


1 cup cold milk
1 cup canned pumpkin
1 1/2 cups thawed reduced fat whipped topping, divided
5 toasted pecan halves (optional)
Preparation
1. Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire
whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon
mousse into serving bowl or 5 dessert glasses.
2. Refrigerate at least 1 hour to blend flavors. Just before serving, garnish with remaining 1/2 cup
whipped topping. Garnish with pecan halves, if desired.
Nutrition Information (per serving): Calories: 104, Fat: 4 g, Carbohydrates: 15 g, Cholesterol: 4
mg, Sodium: 233 mg, Fiber: 2 g, Protein: 2 g.

FROZEN LEMON MOUSSE

Makes 2 6-ounce ramekins.


Ingredients
For the mousse:
2 tablespoons unsalted butter, at room temp
cup + 3 tablespoons sugar, divided use
1 whole large egg + 1 large egg yolk
teaspoon fresh lemon zest
cup freshly squeezed lemon juice
cup heavy whipping cream
For the white chocolate sauce:
2 ounces real white chocolate
1 tablespoon of heavy cream

Instructions
1. Begin by making your lemon curd: In a small bowl, beat together with an electric mixer
the butter and cup of sugar. Beat this mixture very well, until it is light and fluffy,
about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg
yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating.
The mixture may look curdled, but do not worry.
2. Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring
continuously and scrapping the sides of the pan. When the mixture thickens and coats the
back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small
bowl and press plastic wrap directly on the surface before placing it in the fridge to chill.
(Can be made 1-2 days in advance).
3. Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them
with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out
later.
4. Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste
buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to
stir all the air out of the whipped cream. Streaks are OK.
5. Divide the mixture between the two ramekins, cover with the overhanging plastic wrap
and freeze overnight.
6. When ready to serve, melt together the white chocolate and heavy cream til the sauce is
pourable over a double boiler or in the microwave in short bursts. Lift the mousse cups
out of the ramekins using the plastic wrap handles, then tip them onto a plate with a
drizzle of white chocolate sauce and serve.
Notes
*If the mousse cups don't want to come out of their ramekins, let them rest on the counter at
room temperature for a few minutes before trying again.

MANGO MOUSSE

Ingredients
Yields: 6 individual cups
2-1/4 cups mango pulp (see tips)
4-1/2 cups lemon apeels (see tips), 21 ounces
5 cups heavy cream, chilled
1/8 teaspoon salt
1-1/2 teaspoons imitation rum extract
1 teaspoon mango extract (optional)
12 gingersnaps

Directions
Reserve 1-1/2 cups of mango pulp. Set aside.
Finely chop the lemon apeels. Fill a saucepan with 2 cups of cream. Bring it to a near boil. Turn
off the heat immediately and add the lemon apeels. Using a spatula, keep stirring until the
morsels are melted (see tips). Let the mixture cool completely. You might want to stir the
mixture every 15 minutes to keep it from forming a skin. Once cooled, using an immersion
handheld blender, whip the cream (at a low speed) until creamy and smooth for about 2 minutes.
Add the rest of the mango pulp and pinch of salt.
Clean your handheld mixer in hot soapy water. Always make sure the beater blades are
completely clean prior to whipping cream for optimum results. The whipping cream should be
whipped cold. Whisk the rest of the heavy cream (3 cups) for about 2 minutes at a low speed.
Add the rum and mango extracts (if used) and increase the speed of your mixer and keep beating
for another 2-3 minutes until it forms soft peaks. Do not over-beat or the texture will become
grainy. Reserve 1 cup of whipped cream in a bowl and chill it in the refrigerator.
Using a silicone spatula, mix 1/3 of the whipped cream with the lemon-mango mixture to soften
it. Add the rest of the whipped cream and gently fold in the mousse to get an airy batter. Transfer
the mousse to a pastry bag fitted with a round tip.
Spoon 4 tablespoons of the reserved mango pulp per glass. Pipe the mango mousse. Plastic-wrap
each individual glass and chill in the refrigerator for at least 3 hours. The fat from the cream may
pick up other food odors from the refrigerator if the glasses are not sealed properly.
When serving, unwrap the glasses and top with a dollop of the reserved whipped cream. Garnish
with 2 gingersnap cookies per glass (I used only one for the photo). Serve immediately.
Bon apptit!

Coconut-Mango Mousse

by Karin Calloway

Fresh, ripe mangoes are the perfect finale at a Thai-inspired meal. But you can turn those perfect
mangos into something a little more special by turning them into a mousse.
This mousse could also be called a panna cotta because the coconut milk, ripe mango and sour
cream are congealed in softened unflavored gelatin. The result that is delicious and light.
Coconut-Mango Mousse
3/4 cup coconut milk
1 packet unflavored gelatin (or 2 teaspoons)
1 1/2 cups diced ripe mango or 1 1/2 cups frozen diced mango, defrosted
1/2 cup reduced-fat sour cream
1/3 cup sugar
1 teaspoon coconut extract
Small cubes of fresh mango and mint sprigs, for garnish

Put 1/4 cup of the coconut milk in a small saucepan and sprinkle the gelatin over. Let stand 5
minutes. Heat at low-medium heat until the gelatin dissolves (do not allow to boil). Remove
from the heat and let cool.
Combine the mango, 1/2 cup coconut milk, sour cream, sugar, and coconut extract in a blender.
Pure until smooth. Add the gelatin mixture and blend again. Divide mixture among 6 individual
gelatin molds or wax-lined paper cups. Cover with plastic and chill at least 1 hour before serving.
To serve, unmold the mousses or cut the paper cup away and invert the mousse onto chilled
dessert plates. Garnish with the mango and mint.
Makes 6 servings

STRAWBERRY MOUSSE

Makes 5 servings

Ingredients:
8 ounces fresh strawberries, rinsed and hulled and sliced
Sweetener options:
2-3 tablespoons honey plus 1/8 teaspoon NuNaturals pure stevia extract
1 Tablespoon lemon juice
1/2 teaspoon zest from an organic lemon
Pinch sea salt
1/4 teaspoon vanilla
2 teaspoons unflavored powdered gelatin
1 cup organic heavy cream
Preparation:
Sprinkle the gelatin over the tablespoon of water in a small bowl, and set aside to soften. Puree
the strawberries with the zest, the juice, and the salt. Heat the puree in a saucepan over medium
heat, stirring together the strawberries and sweetener just until hot. Add gelatin and stir until
melted. Let mixture cool. Beat the cream to soft peaks, and beat in vanilla and stevia. Gently fold
strawberry mixture into cream. Pour into serving cups and chill for two hours.
For a stiff, pipeable mousse (like you see in the photos), follow these directions after soaking the
gelatin:
Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat,
and add the sweetener (erythritol, Splenda, or honeydont add the stevia yet) and water and
cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved.
Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to the
pan, and stir until it is completely melted. Puree in a blender (I used my Magic Bullet) or food
processor. Let cool to room temperature. Whip the heavy cream to stiff peaks with a hand mixer,
and beat in vanilla and stevia. Once the strawberries are cooled, carefully fold the whipped
cream into the fruit puree. Pipe mixture into serving bowls, and chill for at least an hour. I used
an 8 Wilton piping bag with the largest tip I could find at Michaels craft store. The tip was
$1.99 and the piping bag was $1.99.
~6.2g net carbs per 1/5th of a recipe using cup Splenda w/stevia
~4g net carbs per 1/5th of a recipe using erythritol/stevia

AVOCADO MOUSSE
WITH CHOCOLATE CUPS

Ingredients:
5.9 ounces Choceur Dark Chocolate Bar
1 avocado
cup Baker's Corner Granulated Sugar
2 tablespoons Friendly Farms Vanilla Almond Milk

lime, juiced
4 ounces Fit & Active Whipped Topping
12 raspberries

Directions:
1. In a medium bowl, microwave all but 3 squares of the chocolate for 30 seconds. Stir and
repeat until chocolate is completely melted.
2. Wash an empty foam egg carton, dry thoroughly. Use scissors to cut into separate egg
cups.
3. Place a heaping teaspoon of chocolate into each cup and tilt until chocolate lines each
cup. Place in the freezer on a sheet pan.
4. Using a food processer, combine the avocado, sugar, almond milk and lime juice. Scoop
mixture into a medium bowl.
5. Fold in the whipped topping.
6. Remove the egg carton from the chocolate by carefully peeling off pieces of foam. Make
sure that your fingers stay near the bottom to avoid melting the tops.
7. Scoop a tablespoon of avocado mousse into each cup. Top with a single raspberry.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen

CINNAMON CHOCOLATE MOUSSE

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