A mousse is a smooth dish incorporating a flavour base and an aerating element. It can range from light and fluffy to creamy and thick, depending on preparation techniques and can be either sweet or savoury. National Mousse Day falls on November 30, but who actually needs an excuse to enjoy a nice mousse?
Mousses are great for entertaining as they’re usually gluten-friendly, easy to make a day or two ahead of your event and extremely versatile.
Whether it’s a savoury fish mousse or a sweeter dish for dessert, the techniques are relatively simple. The trick is to work quickly when working with these temperature-sensitive ingredients. As with all home cooking, purchase the highest quality ingredients available to you and measure them out before you get started to make sure you don’t miss a step.
Easy Dessert Mousse (Gluten Free, Vegetarian)
Ingredients
3 cups cold heavy cream
1/4 cup sugar (to taste)
1 cup Nutella or other smooth-processed nut butter
Fresh berries or chocolate shavings to garnish
Method
Measure the Nutella or alternative into a large mixing bowl, using a rubber spatula to scrape all of it out of the measuring cup. Keep the spatula on hand for step 4.
Pour the heavy cream and sugar into a large mixing bowl or stand mixer. Ensure the cream is freshly chilled from the fridge as cold cream makes a nicer mousse.
Using the lowest setting on either a hand mixer or with the whisk attachment on a stand mixer, whip the cream until stiff peaks form. Set aside a few spoonfuls of the whipped cream for garnishing.
Working quickly and gently, fold one or two scoops of the whipped cream into the Nutella until incorporated, then repeat. The more you stir, the more aeration you will lose, so fold only until the streaks have disappeared and the colour of the mousse is uniformly brown.
Pipe or spoon the mousse into chilled dishes, then top with whipped cream and garnish.
Read over your recipe to make sure you have all of the ingredients and tools you need.
test
jvkjv
Add things to do before / After this activity
Help others enjoy ths activity evem more. Add your favorite things to do before / after this activity.
Warning: Use of undefined constant current - assumed 'current' (this will throw an Error in a future version of PHP) in /home/explor78/public_html/wp-content/plugins/code-snippets/php/snippet-ops.php(582) : eval()'d code on line 267 Add Before / After
Things to do before you get started
Be sure to measure out your ingredients beforehand.
Things to do after your activity
Relax! It can rest in the fridge for 1-2 days before serving.
Mousses are great for entertaining as they’re usually gluten-friendly, easy to make a day or two ahead of your event and extremely versatile.
Whether it’s a savoury fish mousse or a sweeter dish for dessert, the techniques are relatively simple. The trick is to work quickly when working with these temperature-sensitive ingredients. As with all home cooking, purchase the highest quality ingredients available to you and measure them out before you get started to make sure you don’t miss a step.
Easy Dessert Mousse (Gluten Free, Vegetarian)
Ingredients
3 cups cold heavy cream
1/4 cup sugar (to taste)
1 cup Nutella or other smooth-processed nut butter
Fresh berries or chocolate shavings to garnish
Method
Measure the Nutella or alternative into a large mixing bowl, using a rubber spatula to scrape all of it out of the measuring cup. Keep the spatula on hand for step 4.
Pour the heavy cream and sugar into a large mixing bowl or stand mixer. Ensure the cream is freshly chilled from the fridge as cold cream makes a nicer mousse.
Using the lowest setting on either a hand mixer or with the whisk attachment on a stand mixer, whip the cream until stiff peaks form. Set aside a few spoonfuls of the whipped cream for garnishing.
Working quickly and gently, fold one or two scoops of the whipped cream into the Nutella until incorporated, then repeat. The more you stir, the more aeration you will lose, so fold only until the streaks have disappeared and the colour of the mousse is uniformly brown.
Pipe or spoon the mousse into chilled dishes, then top with whipped cream and garnish.