Tag: Mousse

Mousse au chocolat aux noisettes et whisky

Natalie Hanson

This dessert can be made 1 or 2 days in advance. It improves if left to mature.

1/2 cup of hazelnuts, skinned, crushed and browned in 400°F oven
1 lb of semisweet chocolate cut into pieces
2 Tbsp of unsalted butter
1 cup of sugar
6 egg yolks
6 Tbsp of Scotch whisky
6 egg whites

Chantilly cream

1 cup of heavy cream
1/2 tsp of vanilla extract
2 Tbsp of confectioner’s sugar

  • In a double boiler combine the chocolate, butter and 1/2 cup of sugar.
  • Set on simmering water.
  • Let stand without stirring until the chocolate has melted.
  • If you stir it may stiffen and become unworkable.
  • Remove the bowl from the heat and stir in the egg yolks.
  • Stir in the hazelnuts and whisky.
  • Beat the egg whites with a whisk until stiff peaks form.
  • Gradually beat in the remaining sugar.
  • Whisk about 1/3 of the egg whites into the chocolate mixture.
  • Mix well since this step serves to lighten the chocolate mixture.
  • Gently fold the chocolate mixture into the rest of the egg whites.
  • Pour the mousse into serving bowls or glasses and refrigerate for 2 or 3 hours.
  • 1 hour before serving, prepare the Chantilly cream:
    • Combine the cream and vanilla.
    • Beat with a whisk until stiff peaks form and cling to the beater.
    • Add the sugar and continue beating for a few seconds.
  • Fit the cream in a pastry bag and decorate.

Mousse au chocolat

Natalie Hanson

4 egg yolks
1/4 cup of sugar
2 Tbsp of Cognac
6 oz of semisweet chocolat, cut in chunks
3 Tbsp of strong coffee
8 Tbsp of soft unsalted butter, cut in 1/2 inch pieces
4 egg whites
1/2 cup of heavy cream, whipped

  • In a mixing bowl, beat the egg yolks and the sugar until they are pale yellow and thick enough to form a ribbon.
  • Add the Cognac.
  • Cook on a double boiler for 3 or 4 minutes until the mixture thickens.
  • Cool by dipping the bowl in cold water.
  • In a heavy 1 quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly until the chocolate has dissolved.
  • Beat in the butter, one piece at a time, to make a smooth cream.
  • Add the chocolate mixture to the egg yolks.
  • Beat the egg whites until they form soft peaks on the wire.
  • Stir 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 dessert cups and refrigerate for at least 4 hours or until it has set.
  • Whip the chilled cream and decorate each cup before serving.

Mousse à l’orange

Natalie Hanson

Serves 8.

4 cups of milk
1/2 cup of sugar
1/2 cup of flour
3 eggs separated & 1 egg yolk
3 Tbsp of butter
1/2 cup of frozen orange juice
2 Tbsp of Grand Marnier
1/2 cup of cream, whipped (for decoration)
2 oranges (peeled and skin of each wedge removed)

  • In a saucepan, bring the milk to a boil on medium heat.
  • Meanwhile, mix the flour and sugar together.
  • Break 4 egg yolks in another bowl and beat slightly.
  • Pour half the boiling milk in the flour-sugar mixture and whisk vigorously to break any lumps.
  • Mix the beaten egg yolks as well.
  • Add the rest of the milk to the mixture.
  • Return to cook over medium heat until the mixture thickens.
  • Remove from the heat and add the softened butter, the frozen orange juice, and the Grand Marnier.
  • Cover with a plastic wrap and refrigerate for at least 2 hours.
  • When ready to use, beat the mousse and pour into 8 individual glasses.
  • Decorate with the whipped cream and the wedges of orange.

Mousse de fraise meringuée

Natalie Hanson

Serves 12 to 16.

1/4 cup of orange juice
2 Tbsp of lemon juice
2 envelopes of unflavored gelatin
3 pints of fresh strawberries (2 packages 12 oz. whole unsweetened strawberries)
1 1/3 cups granulated sugar
1/4 cup of Grand Marnier
6 egg whites
1 cup of heavy cream

  • Make sure the egg whites are at room temperature.
  • Combine orange and lemon juices in a small bowl.
  • Sprinkle gelatin over and let rest for at least 5 minutes.
  • Purée berries in food processor. There should be 3 cups. Set aside 2.
  • Combine remaining 1 cup of purée with 2/3 cup of sugar in a saucepan.
  • Cook over low heat, stirring often, until mixture just begins to simmer and sugar is dissolved.
  • Remove from heat.
  • Scrape softened gelatin into the hot berry mixture, and stir until dissolved.
  • Stir in the remaining purée and the Grand Marnier.
  • Pour into a large mixing bowl and refrigerate until mixture starts to set.
  • In a small saucepan, put together 1/4 cup of water with the remaining 2/3 cup of sugar.
  • Place the egg whites in large bowl of electric mixer, and begin beating at medium speed.
  • At the same time start cooking the water and sugar and bring to a boil.
  • When the egg whites are at the soft peak stage slowly drizzle the hot syrup down the side of the mixing bowl.
  • Continue beating one or two minutes, until meringue has cooled.
  • With mixer on low speed, pour in strawberry mixture and blend for a few seconds.
  • Whip the cream to soft peaks and fold it into the mousse
  • Turn into a decorative bowl and chill at least 5 to 6 hours.
  • You can decorate top of mousse with some fresh strawberries or whipped cream.

You can also make a sauce to accompany the mousse with:

1 package of unsweetened strawberries
1/2 cup of sugar
2 Tbsp of lemon juice

Fraises Margot

Natalie Hanson

This is a strawberry mousse with pistachios and coulis. The recipe creates enough for a 6 cup charlotte mold.

2 pint baskets strawberries, washed and dried; get 5 extra strawberries for decoration

(or 16 oz. package of frozen whole strawberries – a better choice in winter)
2 pint baskets strawberries, washed and dried; get 5 extra strawberries for decoration 1 cup of confectioner’s sugar
Juice of one lemon, strained
1 1/2 envelopes gelatine (3 tsp, one envelope is 2 tsp)
1 cup of whipped cream & 1/4 cup for decoration
50 shelled pistachios

Strawberry coulis

Strawberry puree (from above)
1/2 cup of instant dissolving sugar
2 Tbsp of lemon juice

Chantilly cream

Reserved whipped cream
Drops of vanilla extract
1 tsp of instant dissolving sugar

  • Set aside 5 small, perfect strawberries for garnish, hull the remainder, and puree in a food processor.
  • Reserve 1 1/2 cups for the mousse, the rest for the strawberry coulis.
  • Prepare the strawberry coulis:
    • Pass the reserved puree through a fine sieve to remove the seeds.
    • Whisk in sugar and lemon juice; refrigerate.
  • Prepare the pistachios:
    • Bring a saucepan of water to boil.
    • Add the pistachios and remove the pan from the heat.
    • Let stand for 10 minutes.
    • Drain and rinse in cold water.
    • Peel and chop coarse; set aside.
  • Add the 1 cup of confectioner’s sugar and the lemon juice to the 1 1/2 cups of puree.
  • Sprinkle the gelatine on 1/4 cup of water in a heatproof container and let stand 5 minutes until softened.
  • Bring 2 to 3 inches of water to a simmer in a small pan.
  • Set the container of gelatine in it until liquid.
  • Whisk the liquified gelatine into the sweetened strawberry puree.
  • Add the chopped pistachios.
  • Beat 1 cup of the whipped cream and fold in the strawberry mixture.
  • Sprinkle the inside of a charlotte mold with cold water.
  • Pour in the strawberry-cream mixture.
  • Refrigerate for at least 5 to 6 hours.

Final preparation

  • Not more than 1 hour before serving whipped the remainder of the cream with the drops of vanilla until stiff.
  • Add the sugar and beat some more.
  • Fit a pastry bag with a medium star tip.
  • Fill with the Chantilly cream and refrigerate.
  • Unmold the dessert:
    • Dip the mold into hot water for a few seconds.
    • Invert on a dessert platter.
  • Decorate with the fresh strawberries, cut in thin slices, and the Chantilly cream.
  • Serve with the coulis.

Crème plombières pralinées

Natalie Hanson

Adapted from Julia Child. For 6 servings use a 2 quart bowl or 6 ramequins.

Stale lady fingers as needed (or dried in a 350°F oven for 30 min)
2 Tbsp of rum mixed with 2 Tbsp of regular coffee
4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter

4 egg whites and a pinch of salt
1 Tbsp sugar

3 Tbsp of pralin (1 cup of almonds toasted in oven for 5 min. stirred into a caramel made with 1 cup of sugar and 1/2 cup of water)

  • Prepare the ramequins by putting in lady fingers soaked in the cognac and orange juice at the bottom of each dish.
  • Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon. Add the flour.
  • In the meantime, boil the milk. When the egg yolks are ready, pour the boiling milk in slowly.
  • Pour the mixture into a saucepan and cook slowly for 2 minutes. Add vanilla and butter.
  • Beat the egg whites and salt until soft peak stage. Add the sugar and beat some more.
  • Fold the egg whites and the pralin into the hot egg yolk mixture (crème patissière).
  • Pour the crème plombières in the bowl or cups and chill for 2 or 3 hours.
  • Before serving, sprinkle some pralin on top.

Crème plombières aux fruits

Natalie Hanson

Adapted from Julia Child. For 6 servings use a 2 quart bowl or 6 ramequins.

Savoiardi italian crisp lady fingers or stale lady fingers as needed (or dried in a 350°F oven for 30 minutes)
3 Tbsp of cognac with 3 Tbsp of orange juice

Crème patissière

4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2 1/2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter

4 egg whites and a pinch of salt
1 Tbsp sugar

  • Prepare the bowl or ramequins by putting in lady fingers soaked in the cognac and orange juice at the bottom of each dish or bowl.
  • Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon. Add the flour.
  • In the meantime, boil the milk. When the egg yolks are ready, pour the boiling milk in slowly.
  • Pour the mixture into a saucepan and cook slowly for 2 minutes. Add vanilla and butter.
  • Beat the egg whites and salt until soft peak stage. Add the sugar and beat some more.
  • Fold the egg whites into the warm egg yolk mixture (crème patissière).
  • Add whatever seasonal fresh fruit you have selected (raspberries and strawberries are good choices.
  • Pour the crème plombières in the bowl or cups and chill for 2 or 3 hours

Crème mousseuse au caramel

Natalie Hanson

Serves 8.

4 cups of milk
1/2 cup of sugar
1/2 cup of flour
3 eggs separated
3 Tbsp of butter

Caramel

3 Tbsp of sugar & 1 Tbsp of water
2 Tbsp of Grand Marnier
1/2 cup of cream, whipped (for decoration)
Sprinkle of pralin for decoration

  • In a saucepan, bring the milk to a boil on medium heat.
  • Meanwhile, mix the flour and sugar together.
  • Break 3 egg yolks in another bowl and beat slightly. Reserve the egg whites.
  • Pour half the boiling milk in the flour-sugar mixture and whisk vigorously to break any lumps. Mix the beaten egg yolks as well.
  • Add the rest of the milk to the mixture. Return to cook over medium heat until the mixture thickens.
  • Remove from the heat and add the softened butter. Add the Grand Marnier. This is a pastry cream.
  • Make the caramel. As soon as it darkens, add 1/4 cup of milk. Stir in to dissolve and add to the cream.
  • Cover with a plastic wrap and refrigerate for at least 2 hours.
  • Beat the egg whites until stiff but not dry. Fold in the refrigerated pastry cream and pour into individual glasses or cups. Decorate with the whipped cream and/or the pralin.