Mousse Recipes from fooddownunder

Scallop Mousse

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Keys : Seafood Fish Hot Cold Party Entree Hot Cold

Ingredients : 300 gm scallops 200 gm fish fillets 1 x eggs 300 ml cream 2 tsp fresh herbs, chopped salt, pepper 1/10 tsp cayenne pepper

Method : Ensure all ingredients are very cold. Place scallops and fish in a food processor and blend until smooth. Add egg and seasoning and blend until combined. Remove puree to a bowl, cover with plastic wrap and chill in the refrigerator for 1 hour. Add cream and herbs, beat into mousse with a wooden spoon until combined.Lightly grease 4 small ovenproof souffle ramekins with butter, fill with mousse and tap on the benchtop to ensure there are no air bubbles. Smooth top and cover with greased foil to seal. Place in a tray with enough hot water to come 2/3 the way up the sides of the dishes. Cook in the oven 350F/190C for 30 minutes until firm. Remove from oven and allow to rest 10 minutes before unmoulding. Serve hot or cold with mayonnaise based sauce (lemon or herb) or a hot seafood white wine sauce.

Simplest Chocolate Honey Mousse

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Keys : Chocolate Custards Fillings

Ingredients : 2 1/2 cup Chilled whipping cream 12 oz Bittersweet or semisweet chocolate, chopped 5 tbl Honey

Method : Sitr 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally. In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among 8 - 3/4 cup ramekins. Refrigerate until set, about 2 hours. Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse. NOTES : Very easy; very rich.

Simple Strawberry Mousse

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Keys : Desserts Low Calorie Fat Free Diet Fruit Vegetarian Berry Berries

Ingredients : 2 cup strawberries, halved quartered 3 tbl sugar 1/2 cup sour cream, light 1 1/2 cup Cool whip Lite(r) thawed

Method : Combine the strawberries and sugar in a blender, and process until smooth. (I used my hand-held immersion blender.) Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm. Description: "Frozen Dessert" Yield: 6 ounces 1 or 2 Points This can be made with fatfree Cool Whip and sour cream to further reduce the cals and fat. For Weight Watchers, I substitute 3 T Equal Measure (or 5 packets) for the sugar. This reduces the point count to 1 pt. We enjoyed this recipe.

Smoked Salmon Mousse

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Keys : Fish

Ingredients : 24 x Thin slices smoked salmon 1 oz Leaf gelatine, soaked in cold water 1 tsp B white wine 1/4 pt Double cream, lightly whipped 3 tbl Dry sherry 2 tbl Brandy 1 tsp Horseradish 2 tsp Keta salmon eggs 4 x Quails' eggs, boiled Pepper 1 head Belgian endive Paprika

Method : Line the sides of a dariole mould or terrine with clingfilm, then line with with slices of smoked salmon, allowing the ends to hangover. In a food processor, puree the remaining smoked salmon and add the horseradish. Dissolve the gelatine in the white wine by heating gently, stirring continuously. Pour into the salmon mixture and add the sherry and brandy, fold in the whipped cream and season. Place the mixture into the lined moulds, then cover over with the excess salmon and chill overnight. To serve, remove from the mould and place on to a plate, scatter with leaves of Belgian endive. Place a spoon of keta eggs on a salver and top with a quails' egg dusted with paprika.

Smoked Salmon Mousse

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Keys : Fish

Ingredients : 1 pkt Gelatin, unflavored 1/2 cup ,Water, cold 10 oz Spinach, frozen 8 oz Cream cheese, low-fat 1 cup Whipping cream, whipped 1/2 cup Sour Cream, or Yogurt 1/4 cup Dill, fresh 1/2 lb Salmon, smoked 2 tbl Lemon juice 1 tsp Paprika 1/2 tsp Pepper

Method : In a small glass measure, sprinkle gelatin over cold water. Let stand 5 minutes to soften. Microwave at High for 1 minute or until dissolved. Using a knife, pierce top of spinach package in several places; place on plate. Microwave at High for 5 minutes. Cool. Squeeze out as much moisture as possible. In processor, blend cream cheese with sour cream until smooth. Add smoked salmon and dill; process using on-off turns until coarsely chopped. Add lemon juice, paprika, pepper and dissolved gelatin. Process for a few seconds until mixed. Add whipped cream; blend in using on-off turns until mixture is just smooth. Remove all but 1 cup of mixture from processor and set aside. To the remaining 1 cup mixture, add spinach and process until smooth. Divide reserved smoked salmon mixture in 2. Evenly spread reserved half of smoked salmon mixture in an oiled 6 cup ring mold or small loaf pan, lined with plastic wrap. Evenly spread with spinach mixture for the middle layer, then top with remaining smoked salmon mixture. Cover and refrigerate until set, about 3 hours to overnight. To unmold, loosen edges with a knife and dip quickly in hot water and unmold on to a serving platter. Garnish with lemon slices and dill sprigs. Serve with crackers and thinly sliced pumpernickel bread.