Recipes for "mousse"

Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.

Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.

Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.

Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

1. Preheat the oven to 350 degrees F. Grease 2 (8 inch) round cake pans.

2. In a large bowl, mix together the flour, baking powder, and salt.

3. In the bowl of a stand mixer (or use a hand held mixer) beat together the buttermilk, greek yogurt, canola oil, eggs, sugar, and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin.

4. Divide the batter in half. Set one batter aside. To the other batter, add the cocoa powder and coffee, beating until smooth.

5. Spoon about 1/4 cup of vanilla batter (the one set aside) into the center of each prepared 8 inch pan. Now spoon 1/4 cup chocolate batter directly over the vanilla batter. Repeat this process, always spooning the batter into the center of the pan. It helps to tap the pans against the center every so often to evenly distribute the batter. Don't stress if things looks a little uneven.

6. Transfer to the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool 5 minutes and then invert the cakes onto a wire rack to cool completely.

7. Meanwhile, make the mousse. Add 3 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment or use a hand held mixer. Whisk the cream until stiff peaks form. Add the cacao powder, honey, and vanilla and stir until combined and creamy. Cover and place in the fridge.

8. To assemble. Using a serrated knife, slice the cakes in half horizontally. Place one cake layer on a cake stand and spread with mousse. Add another layer and then more mousse. Continue with the remaining 2 layers and mousse.

9. Add the remaining 1 cup heavy cream to the bowl of a stand mixer fitted with the whisk attachment or use a hand held mixer. Whisk the cream until stiff peaks form. Stir in 2 tablespoons honey. Spread the whipped cream around the outside of the cake. decorate as desired. Cake can be made up to 1 day in advance. Keep stored in the fridge until ready to serve.

Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.

Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.

Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.

Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.

Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.

Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.

Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.

Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.

Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.

Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.

Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.

Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.

Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

1. In a bowl, whisk together the chia seeds, milk, cocoa powder, maple syrup, vanilla and salt. Cover and place in the fridge for 2 hours or up to overnight.

2. Transfer the chia seed mix to a blender and blend on high power until smooth and creamy. It’s helpful to scrape down the sides once or twice while blending to incorporate everything. Taste and add more maple if a sweeter mousse is desired. Spoon the mouse into 6 servings bowls. Cover and chill 2 hours or overnight.

3. To make the coconut cream, tip the coconut cream upside down and pour out the coconut water. Scoop out the coconut cream and add it to a mixing bowl with the maple syrup and vanilla. Using an electric mixer, whip the cream until combined.

4. Serve the mousse topped with coconut cream, and if desired, dried roses and cacao nibs.

5. To make the coconut cream hearts, line an 8x8 inch square baking pan with parchment paper. Spread the coconut cream into the prepared pan. Freeze 20-30 minutes. Using a heart cookie cutter, cut out hearts.

Place a fine-mesh strainer over a bowl and add the pumpkin pie filling to the strainer. Let the excess liquid drip off for 5 minutes.

Once it’s done draining, add the strained pie filling to a clean bowl.

I hate kitchen waste, so I save the liquid and add it to pancake batter or smoothies.

Simply Recipes / Annika Panikker

Add the whipping cream to a large bowl or the bowl of a stand mixer. Use an electric mixer with beater attachment(s) to whip to stiff peaks. When you remove a beater, the whipped cream should stand at a point without completely falling over. This will take a couple of minutes.

Simply Recipes / Annika Panikker

Add a couple of spoons of the whipped cream into the pumpkin pie filling and gently mix together until combined. This will loosen up the pumpkin mixture a bit.

Transfer the pumpkin pie filling to the whipped cream bowl and use a rubber spatula to gently fold them together just until combined. Be gentle to ensure you don’t knock the air out of the whipped cream.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Spoon the mousse into individual serving dishes or one large dish. Place one on top of a kitchen towel spread out on the counter. Tap a few times to dislodge bubbles and help smooth the top. Repeat with the other dishes. If needed, smooth the top(s) with a spoon.

Cover and place in the fridge for at least 1 hour or up to 24 hours. If desired, top with more whipped cream and a dusting of cinnamon and serve.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Annika Panikker

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.

Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.

For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

Add strawberries and sugar to a blender, process to a fine puree, and set aside.

Beat heavy whipping cream in a chilled bowl using chilled beaters until frothy. Add confectioners sugar, strawberry preserves, and almond extract, and continue to beat until stiff peaks form, about 1 to 2 minutes.

Add the strawberry puree equally to the shooter glasses, about a quarter to a third of the way up. Spoon or pipe the mousse on top of the puree, and garnish with fresh mint and strawberries, if using. Move to the fridge to chill.

Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.

Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.

Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.

Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.

Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

In a large bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice until well combined.

In a sauce pan, melt the cream cheese over medium-low heat. Reduce heat to low, add the tomato soup or tomato sauce and continue cooking, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.

Pour the cold water into a small pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissolves. Do not boil the gelatin or it will not gel properly.

Add the dissolved gelatin to the salmon mixture and mix well.

Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.

If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother.

Refrigerate until ready to serve.

Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

Did you love the recipe? Give us some stars and leave a comment below!

In a large bowl, beat the mascarpone cheese with a rubber spatula until it's smooth and creamy. Spread it around the base of the bowl so it can come to room temperature as you whip the cream.

Simply Recipes / Annika Panikker

In a large bowl, whip the cream until soft peaks form. Set aside.

For cream that whips up faster, chill your bowl and whisk or beaters in the freezer for 20 minutes prior to whipping.

Simply Recipes / Annika Panikker

Add the ricotta, 1/2 cup of the sugar, and the lemon zest to the bowl with the beaten mascarpone. Using a rubber spatula, fold the ingredients together until they are thoroughly combined and smooth.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for about 2 hours.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Put strawberries in another bowl. 30 minutes before serving gently mix in the balsamic vinegar and remaining 1/4 cup sugar.

Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.

Simply Recipes / Annika Panikker

When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.

Serve immediately.

Did you love the recipe? Let us know with a rating and review!

If you have leftover mousse, serve it as a dip for fresh fruit for an encore dessert or quick snack. Or freeze it for up to 2 months.

Simply Recipes / Annika Panikker

Mix cookie crumbs and melted butter together in a bowl until well blended; press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut side against the ring of the pan; set aside.

Place chocolate chips in a blender. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.

While chocolate cools, whip 1 ½ cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.

Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, whisk remaining 1/2 cup cream in a medium mixing bowl until soft peaks form. Add sugar and continue to beat until stiff peaks form.

Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream on top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.

Beat whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.

Fold whipped topping into whipping cream mixture to evenly mix. Refrigerate until ready to use.

Gather all ingredients.

Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.

Press into the bottom and one inch up the sides of a 10-inch springform pan.

Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.

Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.

Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.

Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.

Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.

Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Enjoy!

Melt butter in a large skillet; stir in marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.

Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.