SUMMER FRUIT MOUSSE
This is definitely one of my favorite recipes. It is from my ultimate cookbook, Great Housekeeping. I've been making this for years and it impresses every time. It also works well if you use mango pulp instead of the mixed soft fruits. Feel free to leave out the alcohol, I only add it when I it's on hand since it doesn't greatly affect the taste. I'm not too sure of the prep time and serving size so I've only written approximations. Enjoy!
Provided by angis
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Blend fruits and remove pips.
- Soak gelatin in 3 tbsp water and leave to soak.
- Whisk cornflour, egg yolks, sugar and milk in a bowl till thick and pale.
- Heat remaining milk till almost boiling and then gradually pour on egg mixture, stirring constantly. Return to pan and cook, stirring, over a low heat until thickened.
- Remove from heat and stir in the softened gelatin till completely dissolved.
- Transfer to a large bowl and leave to cool slightly.
- Stir in the fruit puree and liqueur and leave to cool until the point of setting.
- Whip the cream until it just holds its shape, fold into the mousse.
- Refrigerate until the mousse has set.
- Serve.
Nutrition Facts : Calories 264.8, Fat 21.2, SaturatedFat 12.8, Cholesterol 128.6, Sodium 36.3, Carbohydrate 16.2, Fiber 0.1, Sugar 12.6, Protein 3.8
SUMMER BERRY MOUSSE CAKE
Try a scrumptious summer dessert with summer berry mousse cake
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 15
Steps:
- Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
- Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.
- Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
- Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
- To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
- To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.
Nutrition Facts : Calories 607 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.76 milligram of sodium
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