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Found 5 results

  1. I recently rediscovered my love of all things mousse. It's something I've eaten from time to time in the past, but which never really lit up my food radar. That changed recently when I was served a heavenly chocolate mousse for dessert. Now, I'm not much of a chocolate fan, but the mousse was a knockout. Light, fluffy, and flavorful, with a luscious texture. I came away from that dinner thinking that I'd have to try my hand at making a strawberry version. This recipe was the result. It makes 6-8 servings of tasty, delicious mousse with big strawberry flavor. Ingredients: 1½ pounds ripe strawberries, hulled and sliced 2 tablespoons granulated sugar ¼ cup confectioners' sugar 1 pint heavy cream or whipping cream 2 tablespoons white sugar 6 egg whites Directions: Clean, hull and slice strawberries. Be sure to save 6-8 strawberry slices for garnish. In a medium bowl, finely chop half of the strawberries, but leave some chunks. Stir in sugar. Allow chopped berries to macerate in the granulated sugar for 20 minutes or so. In a chilled bowl, whisk cold cream until stiff peaks form. Be sure to reserve a bit of the whipped cream if you plan to garnish. In another chilled bowl, whip egg whites until stiff peaks form. Pureé the remaining strawberries together with the confectioners' sugar in a blender. Fold whipped cream into pureéd strawberries. Fold egg whites into strawberry and whipped cream mixture, and chill for 20 minutes or so. Arrange the macerated strawberries at the bottom of 6-8 chilled glasses. Fill the glasses with a thick layer of the strawberry cream. Top each with whipped cream, as desired, and/ or a strawberry slice. You can serve immediately, or refrigerate for up to a few hours. You can substitute an equal amount of raspberries, blackberries, or other berries in place of strawberries.
  2. This recipe comes to us from “Snowfeet1.” 1 bag cranberries (12 oz.) ¾ cup sugar 1 teaspoon grated orange zest ¼ cup orange juice 2 tablespoons Grand Marnier 1 cups heavy whipping cream Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Rub through a strainer to remove skins. Stir in zest, orange juice, liqueur, and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
  3. This recipe comes to us from Phyllis Chinn. 1 bag cranberries (12 oz.) ¾ cup sugar 1 teaspoon grated orange zest ¼ cup orange juice 2 tablespoons Grand Marnier 1 cup heavy whipping cream Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
  4. This recipe comes to us from angel_jd1 in the Gluten-Free Forum. Ingredients: 8 strawberries (optional) CHOCOLATE HEARTS (recipe follows, optional) 1/3 cup sugar 3 tablespoons cornstarch 1 cup milk ½ cup water 4 egg yolks, beaten 1 ¾ cups HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips 1 teaspoon vanilla extract ¾ cup whipping cream, whipped ½ cup whipping cream, whipped Directions: 1. Prepare CHOCOLATE HEARTS. 2. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat. 3. Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped ¾ cup cream. Spoon into martini glasses or dessert dishes. 4. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped ½ cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert. 8 servings. CHOCOLATE HEARTS: Place ¼ cup HERSHEY’S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and ½ teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm. Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.
  5. This recipe comes to us from Phil Walker. Ingredients: 1 tablespoon gelatin dissolved completely in 4 tablespoons of very hot water. 3 large eggs or 5 size 3, separated 75g/3 ounces caster sugar 75g/3 ounces of good dark chocolate melted with one tablespoon rum (optional) in microwave or over pan of very hot water. Half a pint (10 fluid ounces) of double cream or whipping cream, whipped to soft peak. Whisk egg yolks and sugar over a pan of hot water, until pale and creamy, stir in cooled gelatin, and melted chocolate leave to cool just a little. Then whip egg whites to soft peak. Fold whipped cream into chocolate mixture, followed by egg whites. Tip into a large serving bowl and chill in refrigerator for an hour or so. Serves 8 to 10.
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