GINGER-PUMPKIN MOUSSE
Provided by Food Network Kitchen
Time 2h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put about 1-inch of water in a saucepan and bring to a simmer over medium heat. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.
- Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the ginger.
- In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap. Chill mousses for at least 2 hours and up to 24 hours.
- Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.
PLUM AND GINGER MOUSSE
Stolen from Dan Lepard's Guardian cookery piece. It looks yummy, I haven't tried it though. Prep time looks long because it includes around 4 hours chill time before serving.
Provided by Cat R.
Categories Dessert
Time 4h30m
Yield 6 mousses, 6 serving(s)
Number Of Ingredients 9
Steps:
- Stone and roughly chop plums.
- In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.
- Remove from the heat and set aside.
- Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
- Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
- Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.
- Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
- Beat cream until thick.
- Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
- Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.
Nutrition Facts : Calories 338.6, Fat 19.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 60.4, Carbohydrate 38.7, Fiber 1.2, Sugar 32.6, Protein 5
GINGER MOUSSE
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. Note: cooking/preparation times include refrigeration time.
Provided by Bayhill
Categories Dessert
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
- Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
- In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
- Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
- In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
- Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.
Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 5.1, Cholesterol 115.4, Sodium 136.9, Carbohydrate 21.6, Sugar 18.9, Protein 6.4
GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PLUM FLUMMERY
This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.
Provided by Kellie Constable
Categories Desserts Mousse Recipes
Time 3h50m
Yield 5
Number Of Ingredients 7
Steps:
- Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
- Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 30.6 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 30.2 mg, Sugar 29.2 g
GINGERY PLUM CAKE
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h25m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
More about "plum and ginger mousse recipes"
HONEY-ROASTED PLUM MOUSSE - JOANNE EATS WELL WITH …
From joanne-eatswellwithothers.com
Reviews 37Estimated Reading Time 5 minsServings 8
WILD PLUM MOUSSE RECIPE: LIGHT, FLUFFY, AND LOW CARB
From backyardforager.com
Estimated Reading Time 3 mins
PLUMA MOOS (FRESH FRUIT MOUSSE) RECIPE - SERIOUS EATS
From seriouseats.com
Servings 4Total Time 2 hrsCategory Fruit Desserts, Puddings And Custards
EASY PLUM AND GINGER JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
PLUM DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DISNEY EATS: FOODIE GUIDE TO BRAND-NEW DISNEY JOLLYWOOD NIGHTS
From disneyparks.disney.go.com
PLUM AND CINNAMON MOUSSE HOW TO COOK… WITH UMA WYLDE
From umawylde.com
PLUM SAMBUK: HOW TO COOK FRUITY MOUSSE THE RUSSIAN WAY (RECIPE)
From rbth.com
PLUMS WITH GINGER – FRENCH WOMEN DON'T GET FAT
From frenchwomendontgetfat.com
18 PERFECT PLUM DESSERT RECIPES
PLUM AND GINGER MOUSSE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
LOW-CARB BAKED PLUMS WITH GINGER & ORANGE
From ketodietapp.com
PLUM AND GINGER CRISP RECIPE - BRADLEY OGDEN - FOOD & WINE
From foodandwine.com
PLUM MOUSSE - BOSS KITCHEN - RECIPES, COOKING TIPS, MENUS
From bosskitchen.com
PLUM GINGER SAUCE – FOOD IN JARS
From foodinjars.com
PLUM AND GINGER GALETTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PLUM AND GINGER DRESSING - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
PLUM MOUSSE RECIPE | RECIPELAND
From recipeland.com
PLUM GINGER MUFFINS - A BEAUTIFUL PLATE
From abeautifulplate.com
You'll also love