The Best Mousse Recipe Ever!

[penguin]

I have a RSS feed going to my google page for simply recipes and a recipe for White Chocolate Strawberry Mousse came up one day. Mousses, my friends, should be naturally gluten-free Actually, her whole site is great because she marks her recipes wheat free and mentions things like rice pasta.

Anyhoo, I made the mousse last night and left out the sliced strawberries, but OMG is it awesome!!! I didn't have to tweak it at all! (sorry CF folks...)

Open Original Shared Link

Strawberry White Chocolate Mousse

Ingredients:

1 ½ pounds of strawberries

2 Tbsp fresh lemon juice, divided

8 ounces white chocolate, finely chopped

1 ¼ teaspoon unflavored gelatin (about half a small envelope)

2 cups heavy cream

2 Tbsp powdered (confectioner's) sugar

1 Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.

2 Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.

3 Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.

4 Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.

5 Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.

6 Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).

7 When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.

Serves 6-8 depending on serving size.

Simply Recipes Open Original Shared Link

This is definitely in-law worthy! I think I'm going to try it with raspberries next!!!

[AndreaB]

Chelsea,

That does sound good. I came up positive for dairy allergy (IgE/IgG) done in March but not sensitive/intolerant according to enterolab. Hadn't eaten much dairy over the last 3 years as I was vegan but hoping to go back to it since I don't have the IgA antibodies.

[eKatherine]

Darn, major dairy hit.

[Guhlia]

ChelsE, that sounds AMAZING!!! My poor dieting butt is drooling all over the thought...

[penguin]

Darn, major dairy hit.

All I can say is maybe you can experiment with silken tofu? You may have to add more gelitine to it. Unless you're avoiding soy....then I've got nothin'

[gfp]

Souds great but just to make everyone laugh, I suffer from dyslexia and I originally read The Best mouse recipe Ever!

edit: sorry quoted instead of bold

[Girl Ninja]

What an awesome find! Good lookin out!

[eKatherine]

All I can say is maybe you can experiment with silken tofu? You may have to add more gelitine to it. Unless you're avoiding soy....then I've got nothin'

Actually, white chocolate has loads of milk solids in it, so it's just a no-go.

[mart]

Thanks Chels, keep those yummy recipes coming!

[Green12]

I have a RSS feed going to my google page for simply recipes and a recipe for White Chocolate Strawberry Mousse came up one day. Mousses, my friends, should be naturally gluten-free Actually, her whole site is great because she marks her recipes wheat free and mentions things like rice pasta.

Anyhoo, I made the mousse last night and left out the sliced strawberries, but OMG is it awesome!!! I didn't have to tweak it at all! (sorry CF folks...)

Open Original Shared Link

This is definitely in-law worthy! I think I'm going to try it with raspberries next!!!

OMGosh Chelse this is fabulous!! I made it today for my Aunt who is coming to town and I snuck a small bite. It is to die for! I have always loved mouse but didn't know how to make it and I thought it would be to hard anyway, but this was not hard at all.

Next time I am going to use it as a filling for a white cake and make some kind of White Chocolate Strawberry Cake concoction.

Thanks a million for posting this

[penguin]

OMGosh Chelse this is fabulous!! I made it today for my Aunt who is coming to town and I snuck a small bite. It is to die for! I have always loved mouse but didn't know how to make it and I thought it would be to hard anyway, but this was not hard at all.

Next time I am going to use it as a filling for a white cake and make some kind of White Chocolate Strawberry Cake concoction.

Thanks a million for posting this

Yay! I'm glad someone else liked it! I love the Simply Recipes blog. Total food porn

Elise (the blogger on Simply Recipes) modifed the mousse from a cake recipe, actually. It's a Martha Stewart cake, here's the link: Open Original Shared Link

Of course, you'd have to make it gluten-free, but it at least has assembly instructions

I think I'm going to make it with raspberries for when my inlaws visit in a few weeks. The mousse can also be made a couple of days ahead of time

[AndreaB]

Has anyone tried this with dark chocolate? I would like to try and find something special to make for my hubby for fathers day. He's not particular, he likes everything. I haven't made any bread or desserts since going on this diet. Waiting for some cookbooks I ordered from Amazon. I know he doesn't want to go overboard with dairy but this sounds so good. I was also registering a low allergic reaction to dairy a few months back. I have just started including it again.

[eKatherine]

Has anyone tried this with dark chocolate? I would like to try and find something special to make for my hubby for fathers day. He's not particular, he likes everything. I haven't made any bread or desserts since going on this diet. Waiting for some cookbooks I ordered from Amazon. I know he doesn't want to go overboard with dairy but this sounds so good. I was also registering a low allergic reaction to dairy a few months back. I have just started including it again.

A while back I found a dairy-free chocolate mousse recipe on a kosher recipe site. I remember the recipe was really good, a little marshmallowey. I looked, but didn't find it in my recipe archive, but I did find a Open Original Shared Link to a similar recipe.

[AndreaB]

A while back I found a dairy-free chocolate mousse recipe on a kosher recipe site. I remember the recipe was really good, a little marshmallowey. I looked, but didn't find it in my recipe archive, but I did find a Open Original Shared Link to a similar recipe.

Thanks eKatherine.

[Green12]

Yay! I'm glad someone else liked it! I love the Simply Recipes blog. Total food porn

Elise (the blogger on Simply Recipes) modifed the mousse from a cake recipe, actually. It's a Martha Stewart cake, here's the link: Open Original Shared Link

Of course, you'd have to make it gluten-free, but it at least has assembly instructions

I think I'm going to make it with raspberries for when my inlaws visit in a few weeks. The mousse can also be made a couple of days ahead of time

Oooh raspberries would be good too! Let us know how that turns out.

I would like to try a chocolate version as Andrea inquired about, but I think it would have to be tweaked slightly.

Unfortunately dairy is in no way my friend, but I enjoy cooking for other people, and once in a while I sneak a small bite.

[Green12]

Has anyone tried this with dark chocolate? I would like to try and find something special to make for my hubby for fathers day. He's not particular, he likes everything. I haven't made any bread or desserts since going on this diet. Waiting for some cookbooks I ordered from Amazon. I know he doesn't want to go overboard with dairy but this sounds so good. I was also registering a low allergic reaction to dairy a few months back. I have just started including it again.

Andrea, pots de creme are incredibly easy as well, and a little more of a fancy dessert like the mousse. I don't have a specific recipe but it's mainly chocolate and cream and eggs and sugar and vanilla.

Oh wait here:

BLENDER POTS DE CREME

6 oz. pkg. chocolate chips (1 c.)

1 egg

1 tbsp. sugar

1 tsp. gluten-free vanilla

Pinch of salt

3/4 c. scalded milk (I use half anf half or heavy cream)

Dump all ingredients in blender (slowly add the scalded milk,half and half, or cream to the rest of the ingredients so you don't end up with scrambled eggs). Blend for 2 minutes. Pour into pot de cremes (demi-tasse cups or small individual dessert bowls/dishes may also be used). Chill several hours to set. Before serving, top with whipped cream.

You can use finer chocolate if you want, it's very very rich, but good.

[AndreaB]

Oooh raspberries would be good too! Let us know how that turns out.

I would like to try a chocolate version as Andrea inquired about, but I think it would have to be tweaked slightly.

Unfortunately dairy is in no way my friend, but I enjoy cooking for other people, and once in a while I sneak a small bite.

Julie,

I have a recipe for cashew cream that may work with this. You may have to adjust the water because IF I remember correctly this is thicker than whipped heavy cream.

1 cupwater

3/4 cup clean, raw cashews,

8 pitted dates

1/2 teaspoon vanilla

pinch salt

Process first 3 ingredients in a blender until very smooth. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stiring constantly. May be served warm or cold. May also be used without heating.

Variations: (1) For a creamier, less rich cream, add 1/2 - 3/4 cup cooked millet or brown rice and process well. Adjust water, if necessary; (2) For a white cream, substitute 1 tablespoon honey for dates.

Also enjoy life has chocolate chips without soy lechithin in them which I was eccstatic to find. I was a chocoholic before I became a caroboholic. The chips for both have soy lechithin.

Andrea, pots de creme are incredibly easy as well, and a little more of a fancy dessert like the mousse. I don't have a specific recipe but it's mainly chocolate and cream and eggs and sugar and vanilla.

Oh wait here:

BLENDER POTS DE CREME

6 oz. pkg. chocolate chips (1 c.)

1 egg

1 tbsp. sugar

1 tsp. gluten-free vanilla

Pinch of salt

3/4 c. scalded milk (I use half anf half or heavy cream)

Dump all ingredients in blender (slowly add the scalded milk,half and half, or cream to the rest of the ingredients so you don't end up with scrambled eggs). Blend for 2 minutes. Pour into pot de cremes (demi-tasse cups or small individual dessert bowls/dishes may also be used). Chill several hours to set. Before serving, top with whipped cream.

You can use finer chocolate if you want, it's very very rich, but good.

That sounds wonderful Julie, thanks.

How do you know if vanilla is gluten free or not? I have frontier alcohol free vanilla flavor....glycerin, certified organic vanilla bean extractives, water. The ingredients look ok.

[Green12]

Julie,

I have a recipe for cashew cream that may work with this. You may have to adjust the water because IF I remember correctly this is thicker than whipped heavy cream.

1 cupwater

3/4 cup clean, raw cashews,

8 pitted dates

1/2 teaspoon vanilla

pinch salt

Process first 3 ingredients in a blender until very smooth. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stiring constantly. May be served warm or cold. May also be used without heating.

Variations: (1) For a creamier, less rich cream, add 1/2 - 3/4 cup cooked millet or brown rice and process well. Adjust water, if necessary; (2) For a white cream, substitute 1 tablespoon honey for dates.

Also enjoy life has chocolate chips without soy lechithin in them which I was eccstatic to find. I was a chocoholic before I became a caroboholic. The chips for both have soy lechithin.

This cashew cream sounds interesting. I could definitely experiment with a mouse type dessert with this. And what a bonus it is casein free!! Thanks Andrea, I will file it away with my "want to try" recipes

I have Flovorganics vanilla that states on the bottle it is "gluten-free". Yours sounds ok, I think alcohol as an ingredient is suspect, unless it verifies it's from a gluten-free source, but maybe some of the other bakers here know for sure.