assorted mousses

Who Doesn't Like a Mousse

This post is a long pending one...the reason why its been on hold ?? well I make my chocolate mousse very often and its another recipe from back when i was a teenager, but...nobody waits long enough after its made for me to photograph it (me included)...so due to lack of proper pics its been in my draft list for a really long time...and still the pics that i finally did click are not the best quality...
This one is a really simple recipe that i got out of a weekly magazine once upon a time...
the best part of the recipe is that i use the same recipe for making any different flavour of mousse, and thankfully it has never betrayed me till now..

Mango Mousse ...

Ingredients:
1/2 cup cold milk
1 tbsp gelatin
3/4th cup hot milk
3/4th cup chocolate pieces
1 cup whipped cream
1 tbsp vanilla essence
1 egg
1/4th cup sugar
6 - 8 ice cubes






Method:

Coffee mousse in a Coffee cup !!!

Soak gelatin in cold milk (you can do it directly in the blender). Blend cold milk and gelatin for one minute. Add hot milk and blend for one minute.
Add egg,  sugar, chocolate, cream, vanilla essence and blend for one minute. one by one add ice cubes and blend for one minute and refrigerate.

The Classic - Chocolate mousse

note:- You can substitute the chocolate for

• 1 cup of any fruit puree 
• 1/4 cup of fruit preserves or concentrates
• 1 - 2 tbsp of instant coffee

or if you can think of any other flavor do let me know... like i said its never failed me as of yet. I've been thinking of trying it with a packet of jello. will let you know how that turns out.

Strawberry mousse cake...

Tiramisu

The Aroma of Coffee.....

Oh how i love the smell of coffee....i don't make coffee based desserts very often, due to my little son...But personally I just love coffee desserts...and especially a Tiramisu...

there is just something about that perfectly coffee soaked sponge layered with the silky smooth cream, that once I take a small bite, I really can't stop myself from devouring the rest of it (It takes a lot of self control to keep some for others)
this is not a classic tiramisu recipe...coz that takes a lot of time and I prefer it lighter with less amount of eggs and yolks in it. also due to the unavailability of lady finger biscuits in mumbai, i make it with a normal sponge cake. (doesn't make a difference to the taste as lady finger biscuits are basically sponge biscuits)

Ingredients:
400 - 500 g Mascarpone cheese or cream cheese
1 cup Whipped cream
Powdered sugar, as required ( 5 - 6 tbsp approx)
2 cups strong black coffee (with sugar)
Sponge cake or lady finger biscuits

for the mascarpone cheese:-
400g fresh cream
200 - 250 ml milk (can add 3-4 tbsp of milk powder to increase the amount of cheese)
1 - 2 tbsp freshly squeezed lemon juice or white vinegar

Method:
for the mascarpone cheese:-
Mix the cream and millk and milk powder (if adding) in a skillet, and heat on midium stirring constantly until it just starts bubbling, add in the lemon juice. heat until the cream curdles, stirring frequently. the cream should cover the back of the spoon. line a sieve with 2 layers of cheese cloth and set over a bowl. pour mixture into the sieve. once cooled completely cover with plastic and refrigerate overnight.

For the Cream:-
Beat the cheese and sugar until smooth, without any lumps. fold in the whipped cream, and 1 or 2 tbsp of prepared coffee.

Assembly:-
If using sponge cake, you should have to equal sized layers of cake that can fit into deep dish. My sponge cake recipe makes exactly two layers of cake. that i bake separately. place the first layer at the bottom of your dish and generously soak it with prepared coffee. alternately if using lady finger biscuits, dip each biscuit in coffee and arrange such that it covers the bottom of the dish. Cover the cake with a thick layer of prepared cream and dust lightly with cocoa powder. cover with the second layer of cake, soak again with coffee, cover with the rest of the cream and dust with cocoa powder. refrigerate to set for atleast 2 -4 hours before serving. you can reserve the final dusting of cocoa powder for just before serving for a better look. (that is if it ever get served, you can eat the whole thing yourself, i wont question you)

Once you Start eating..that is not a lot

You can also make individual glasses