Molasses Mousse Recipes

Steps:

• Lightly beat eggs.
• Add molasses and cook in double boiler, stirring constantly, until thickened.
• Remove from heat and place dish in pan of ice. Stir until creamy & cool.
• Add orange juice, cinnamon, & salt; blend well.
• Gradually pour mixture over stiffly beaten cream.
• Pour into individual serving cups & refrigerate 4 hours.

Steps:

• For the compote: Combine the blackberries, blueberries, raspberries, lemon zest and juice, brown sugar, butter and cinnamon in a saucepot. Cook over medium heat until thick. Stir the cornstarch into the water in small bowl until dissolved, then add to the compote. Continue to cook until thickened further.
• For the crunch topping: Preheat the oven to 350 degrees F. Combine the hazelnuts, oatmeal, vanilla bean paste, cinnamon, salt and melted butter in a food processor and blitz to medium crumbs. Transfer to a baking sheet and bake for 20 to 25 minutes, until toasted.
• For the ginger molasses mousse: Whip the mascarpone and cream cheese in a mixing bowl with an electric mixer until fluffy. Add the whipping cream, confectioners' sugar, ground ginger and grated ginger, and whip until stiff. Add the molasses and lemon zest, and whip just to combine.
• To serve: Place some compote in the bottom of dish, top with mousse and crunch topping. Garnish with berries and lemon zest, and enjoy!!