Blue Mountain Mousse Recipes
BLUE MOUNTAIN COCKTAIL
This recipe was named after Jamaica's highest mountain range, famous for coffee grown there. It is also claimed by the Blue Mountain Inn, one of the island's premiere restaurants. Recipe is out of the Island Cooking cookbook.
Provided by Ck2plz
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients and shake well.
- Servie in a old fashioned glass and serve.
Nutrition Facts : Calories 184.4, Fat 0.1, Sodium 3.7, Carbohydrate 8.6, Fiber 0.2, Sugar 5.5, Protein 0.5
FLUFFY COFFEE MOUSSE
Creamy and fluffy all at once, this dessert looks good enough to be nice ending to a romantic dinner- but it only takes a few ingredients and little effort to make. Taken from an old 70's dessert cookbook. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
- Meanwhile, prepare an ice bath.
- Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
- Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
- Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.
Nutrition Facts : Calories 128.9, Fat 6.6, SaturatedFat 4, Cholesterol 6.1, Sodium 38.6, Carbohydrate 18.5, Fiber 1.6, Sugar 9.7, Protein 3
BLUE MOUNTAIN MOUSSE
This mousse tastes dramatically of coffee, a tribute not only to the Blue Mountains but to the importance of the bean in Caribbean history and economics. From "Caribbean Cooking" by John DeMers.
Provided by lazyme
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks and sugar in a medium bowl until pale and fluffy.
- Mix coffee and Tia Maria in a small saucepan.
- Sprinkle with gelatin.
- Set aside 5 minutes to soften.
- Cook over medium heat, stirring constantly, just until gelatin dissolves.
- Add gelatin mixture to egg yolks and cool.
- Beat egg whites until they are stiff but not dry and fold them into mousse.
- Spoon into individual dessert glasses and garnish with chocolate and whipped cream.
Nutrition Facts : Calories 115, Fat 3.2, SaturatedFat 1, Cholesterol 124, Sodium 49.4, Carbohydrate 16.9, Sugar 16.8, Protein 4.9
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