Mousse Tricolor Recipes

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

TRI-COLOR FRUIT MOUSSE RECIPE BY TASTY

Steps:

• Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
• Make the guava layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
• Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
• Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
• Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
• Enjoy!

MOUSSE TRICOLOR

Steps:

• Place a five-cup loaf pan in refrigerator to chill.
• Poach sole fillets and salmon slices separately in three cups of the court bouillon, for about four minutes each. Place fish in collander or wire mesh and let cool.
• In a heavy saucepan combine the remaining three cups of court bouillon with the gelatin and heat slowly, stirring constantly until the gelatin has dissolved completely. Do not allow it to boil. Set aside to cool.
• When the aspic has thickened enough to coat a spoon, pour it into the chilled loaf pan. Rotate the mold until the entire inside is coated with the aspic. Pour off the excess and reserve. Refrigerate mold until aspic is set. Repeat this process three times, continuing to reserve remaining aspic. Decorate the bottom and sides of the mold with the truffles or dill, and refrigerate mold.
• To make the mousses: Place sole, salmon and spinach each into a separate bowl.
• Combine salt, pepper, nutmeg and cayenne, and divide evenly between the three bowls.
• Add the bechamel sauce to the spinach.
• Whip the heavy cream and set aside.
• Put sole mixture into the bowl of a food processor with two tablespoons of the reserved aspic. (If the aspic has thickened, heat lightly before adding it to the sole mixture.) Process mixture until very smooth.
• Transfer the sole mixture to a bowl, add one-quarter cup of creme fraiche and mix well. Fold half of the whipped cream into the mousse and taste for seasoning. Spoon mixture into the prepared mold and refrigerate.
• Repeat process with salmon, using two tablespoons of aspic, one-half cup of creme fraiche and the remaining whipped cream.
• Spoon salmon mousse on top of the sole mousse and refrigerate again.
• Put spinach mixture into bowl of food processor, add two tablespoons of aspic and process until very smooth. Taste for seasoning, then spoon on top of salmon mousse.
• Cover top of mold with wax paper and refrigerate for at least eight hours. To unmold the mousse, dip the mold into hot water for a few seconds and invert it onto a serving platter. Serve with cucumber salad and dill sauce.