My boyfriend wants a mousse?!
I love cooking especially for loved ones and I asked him what he wants and he said mousse!.!.!. now I looked up a bunch of recipes and I'm not sure how to go about this, especially since fruit isn't in season and it's all cold outside!.!.!. he said he wants strawberry mousse!. Can you make something like that with strawberry jam!? Will it taste good!?
It doesn't have to be strawberry mousse, but not chocolate or vanilla, he doesn't like those flavours!. Anyone have a really good fruity mousse recipe that doesn't require fresh fruit!?Www@FoodAQ@Com
It doesn't have to be strawberry mousse, but not chocolate or vanilla, he doesn't like those flavours!. Anyone have a really good fruity mousse recipe that doesn't require fresh fruit!?Www@FoodAQ@Com
Answers:
You could use frozen strawberries, or tinned strawberries!.
Or make it from a packet!.
I'd go for the frozen ones, just defrost and use like fresh
Strawberry jam will probably be too sweet- and as it's already set it might not work when you're setting your mousse!.Www@FoodAQ@Com
Or make it from a packet!.
I'd go for the frozen ones, just defrost and use like fresh
Strawberry jam will probably be too sweet- and as it's already set it might not work when you're setting your mousse!.Www@FoodAQ@Com
Ingredients
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish
Directions
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring!. Remove from the heat and beat with a heavy wooden spoon until smooth!. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each!. Remove from the heat and transfer to a large bowl!.
In a clean bowl, beat the egg whites until soft peaks start to form!. Add 2 tablespoons of the sugar and beat until stiff!.
In a third bowl, beat the cream until it becomes frothy!. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks!.
Fold the egg whites into the chocolate mixture until no white speaks appear!. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish!.
Transfer to a large decorative silver or glass bowl and refrigerate until well chilled!.
To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings
Www@FoodAQ@Com
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish
Directions
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring!. Remove from the heat and beat with a heavy wooden spoon until smooth!. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each!. Remove from the heat and transfer to a large bowl!.
In a clean bowl, beat the egg whites until soft peaks start to form!. Add 2 tablespoons of the sugar and beat until stiff!.
In a third bowl, beat the cream until it becomes frothy!. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks!.
Fold the egg whites into the chocolate mixture until no white speaks appear!. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish!.
Transfer to a large decorative silver or glass bowl and refrigerate until well chilled!.
To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings
Www@FoodAQ@Com
check this out:
http://www!.cooks!.com/rec/view/0,1613,138!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/view/0,1613,138!.!.!.Www@FoodAQ@Com
Here's a recipe that tastes much like a mousse but uses frozen strawberries!. I make this every Christmas!.
* Exported from MasterCook *
Strawberry Bavarian Cream with variations
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen strawberries -- sliced in syrup
1 cup water -- boiling
3 ounces strawberry gelatin powder
1 cup whipping cream -- or 1 envelope dessert topping mix, about 2 ounces
Drain strawberries, reserving syrup!. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved!. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin!. Chill until almost set!.
In chilled bowl, beat cream until stiff!. (If using dessert topping mix, prepare as directed on package)!. Beat gelatin until foamy!. Fold gelatin and strawberries into whipped cream!.
Pour into 1-quart mold or into individual molds!. Chill until firm!. Unmold; if desired, serve with sweetened whipped cream or Creamy Stirred Custard and garnish with strawberries!.
Serves 6 to 8!.
Description:
"Betty Crocker's Cookbook, p!. 198, 1972"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 171 Calories; 11g Fat (56!.0% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 39mg Sodium!. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates!.
NOTES : Variations:
Pineapple: Substitute 8 1/2 ounces crushed pineapple, drained, for the strawberries and a 3 ounce package lemon-flavored gelatin powder for the strawberry gelatin powder!.
Rapsberry: Substitute 10 ounces frozen raspberries for the strawberries and a 3 ounce package raspberry-flavored gelatin power for the strawberry gelatin powder!.
Nutr!. Assoc!. : 0 0 0 0
Www@FoodAQ@Com
* Exported from MasterCook *
Strawberry Bavarian Cream with variations
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen strawberries -- sliced in syrup
1 cup water -- boiling
3 ounces strawberry gelatin powder
1 cup whipping cream -- or 1 envelope dessert topping mix, about 2 ounces
Drain strawberries, reserving syrup!. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved!. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin!. Chill until almost set!.
In chilled bowl, beat cream until stiff!. (If using dessert topping mix, prepare as directed on package)!. Beat gelatin until foamy!. Fold gelatin and strawberries into whipped cream!.
Pour into 1-quart mold or into individual molds!. Chill until firm!. Unmold; if desired, serve with sweetened whipped cream or Creamy Stirred Custard and garnish with strawberries!.
Serves 6 to 8!.
Description:
"Betty Crocker's Cookbook, p!. 198, 1972"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 171 Calories; 11g Fat (56!.0% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 39mg Sodium!. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates!.
NOTES : Variations:
Pineapple: Substitute 8 1/2 ounces crushed pineapple, drained, for the strawberries and a 3 ounce package lemon-flavored gelatin powder for the strawberry gelatin powder!.
Rapsberry: Substitute 10 ounces frozen raspberries for the strawberries and a 3 ounce package raspberry-flavored gelatin power for the strawberry gelatin powder!.
Nutr!. Assoc!. : 0 0 0 0
Www@FoodAQ@Com