RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
MIXED BERRY MOUSSE
Make and share this Mixed Berry Mousse recipe from Food.com.
Provided by Elaniemay
Categories Dessert
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree berries.
- With a mixer blend cream cheese, sugar and berry puree.
- In a separate bowl whip the cream.
- Fold into berry mixture.
Nutrition Facts : Calories 400.7, Fat 28.2, SaturatedFat 17, Cholesterol 97.6, Sodium 111.8, Carbohydrate 36.3, Sugar 34.3, Protein 3
MIXED BERRY MOUSSE
A Light summer dessert
Provided by padwan88
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
- When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
- Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
- Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
- Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
- To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.
CHOCOLATE & BERRY MOUSSE POTS
Dessert doesn't have to be devilish as this good-for-you pud proves
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
- Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
- Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
EASY BERRY AND CHOCOLATE MOUSSE
I was making a dinner for my family one night so I came up with this dessert by looking at things we had in our fridge/cupboards. Works great & is very sweet! Other types of fruit would be fine (ex.all blackberries, kiwis, strawberries).
Provided by Stickee Bear
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop all berries in food processor, but set aside enough berries to.
- Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
- Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
- Add the tbsp of milk if too thick.
- Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
- Now FOLD in dark chocolate slowly until combined with the mousse.
- Fill about 6-8 ramekins OR small bowls with mousse.
- Melt chocolate chips in microwave for 30 seconds at a time until melted.
- Spoon melted chocolate chips onto mousse until the top if pretty much covered.
- Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
- Chill in fridge for at least 1 hour.
- Serve.
Nutrition Facts : Calories 289.3, Fat 19.6, SaturatedFat 16.5, Sodium 19.8, Carbohydrate 29.3, Fiber 3.8, Sugar 24.1, Protein 1.8
MAPLE MOUSSE WITH MIXED BERRY COMPOTE
Categories Berry Dairy Dessert Winter Bon Appétit Kidney Friendly
Yield Serves 6
Number Of Ingredients 13
Steps:
- For Mousse:
- Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
- For Compote:
- Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.
ICED BERRY MOUSSE CAKE
A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
- Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
- To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
- Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.
Nutrition Facts : Calories 333 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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