Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Mousse - Dessert

A Very Chocolate Mousse

March 5th 2008 13:04

A Very Chocolate Mousse

About A Very Chocolate Mousse

This was the chocolate recipe of the 1960s, which has now, sadly, been eclipsed by other eras and their equally fashionable recipes, but it ‘s still one of the simplest but nicest chocolate desserts of all.

INGREDIENTS
Serves 6

200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into pieces
3 large eggs, separated
40 gm / 1½ oz golden caster sugar

To serve

a little whipped cream

1. Place the broken-up chocolate and 120 ml / 4 fl oz warm water in a large, heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom doesn’t touch the water, then, keeping the heat at its lowest, allow the chocolate to melt slowly, it should take about 6 minutes.

2. Remove from the heat and, using a wooden spoon, give a good stir until smooth and glossy. Let cool for 2-3 minutes.

3. Stir in the egg yolks and blend well. Set aside.

4. In a clean bowl, whisk the egg whites to the soft-peak stage.

5. Whisks in the sugar, about a third at a time, then whisk again until the whites are glossy.

6. With a metal spoon, fold a tablespoon of the egg whites into he chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.

7. Prepare 6 ramekins, each with a capacity of 150 ml / 5 fl oz or 6 individual serving glasses, divide the mousse among the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.

8. To serve, put a blob of softly whipped cream on top.

**From “The Delia Collection Chocolate” **

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Posted By: Scarlett - Category: Mousse

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Mango Mousse

February 6th 2008 15:37

Mango Mousse

Mango Mousse

About Mango Mousse

The sweet flavours of mango and honey balance the citrus tang of this fluffy mousse.

About Mousse

Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavours such as chocolate pr pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration.
Once only a speciality of Spanish and Belgian restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like “whip”.
Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria. Note that in the UK eggs marked with the Lion Mark have come from hens vaccinated against salmonella, although they may not have been pasteurized; but catering establishments generally use pasteurized eggs. Most food service establishments in the U.S. use pasteurized eggs whenever raw eggs are called for, so food poisoning should not be a concern there except in home cooking.

INGREDIENTS
Serves 6

1 kg / 2 lb 4 oz fully ripe mangoes
100 ml / 3½ fl oz sweet white wine or water
1 tablespoon clear honey
½ lemon, grated zest and juice
1 large orange, juice
1 teaspoon orange flower water, optinal
2 egg whites
2 tablespoons caster sugar

1. Peel the mangoes; cut the flesh from the stones and purée it in a food processor or with a hand-held mixer.

2. Put the wine or water, honey, lemon zest and juice, orange juice and orange flower water, if using, in a saucepan and bring to the boil.

3. Boil hard until the liquid has reduced to about 3 tablespoons.

4. Allow the mixture to cool slightly, then stir it into the mango purée.

5. Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until they are shiny and stiff.

6. Fold the egg whites into the mango mixture.

7. Spoon into individual glasses or one large serving bowl.

8. Chill for 2 hours, or until set.

**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **

Dessert - by Scarlett

Mousse - Dessert

A Very Chocolate Mousse

Mango Mousse

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White Chocolate Blackcurrant Mousse

Honey-Mousse