Recipes, Restaurant

Delicious Mousse

Are you wondering which dessert you are going to make this weekend, then take a look here:

Mousse

Vanilla mousse (for appr. 6 persons)

½ l cream
1 vanilla pod
150 grams of sugar
Water
4 egg yolks
3 gelatine sheets

Whip the cream

Halve the vanilla pod lengthwise and scrape out the seeds. Put seeds and pod in a pot with the sugar and 2 dl of water. Boil it for about 5 minutes until it thickens a bit. Discard the two vanilla pod halves.

Beat the egg yolks with an electric mixer and add the syrup. Keep beating this until it´s white and fluffy.

In a bowl gently mix the cream and egg.

Soak the gelatine in cold water for 5 min. throw away the water and melt the gelatine slowly (with only a few drops of water.

Add 5 spoonfuls of the cream/egg mixture to the gelatine and mix well, and then add the gelatine mixture to the rest of the cream/egg mixture and stir it well but gently. Pour the mousse into a nice bowl and store in fridge for at least 4 hours!

After 4 hours in the fridge, you can enjoy the delicious mousse!!

If you want to make the mousse with caramelized hazelnuts,
you do the following:

75 grams of sugar
75 grams of hazelnuts

Caramelize the sugar gently. When it is golden and fluid, add the hazelnuts and mix it gently but well. Let it cool of and chop it with a knife. Add it to the mousse right after the gelatine has been mixed with cream/egg. And then put the mousse in the fridge!

Or how about a Strawberry mousse!

100 grams of strawberries
100 grams of sugar

Clean and half the strawberries. Cook them tender with the sugar and a little water (just enough so it does not burn in the pot). Cook them about 10 minutes and then blend them in a blender to obtain a nice thick strawberry sauce.

Add 1 extra gelatine sheets, when making the same recipe of the vanilla mousse. Otherwise it might not thicken because of the strawberry sauce.

After making the vanilla mousse you can add the strawberry sauce and stir it until the colour is even. And then into the fridge with the mousse.

As you can see, you can use the recipe for the vanilla mousse as a base and then add all kind of flavours of your likings. Chopped chocolate, orange syrup, baileys… – you name it! Just start experimenting and make up your own favourite mousse.

(And by the way…the sweet sherry, Morenita, on the photo is amazing. But that’s a whole other story….)

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