NEAPOLI­TAN MOUSSE

Super Food Ideas - - SWEETS RETRO -

SERVES 4 PREP 1 HOUR (PLUS COOL­ING

AND REFRIGERATION) COOK 5 MIN­UTES

1 cup thick­ened cream, whipped 4 maraschino cher­ries, to serve Cho­co­late Mousse 100g dark cho­co­late, chopped ¹⁄³ cup thick­ened cream 1 egg, sep­a­rated 1 ta­ble­spoon caster sugar Vanilla Mousse 100g white cho­co­late, chopped ¹⁄³ cup thick­ened cream 1 egg, sep­a­rated 1 ta­ble­spoon caster sugar 1 tea­spoon vanilla ex­tract Straw­berry Mousse 2 gela­tine leaves 50g straw­ber­ries, hulled 50g rasp­ber­ries 1 ta­ble­spoon caster sugar ¹⁄³ cup thick­ened cream 1 egg white

1 Make Cho­co­late Mousse Place dark cho­co­late in a mi­crowave-safe bowl. Mi­crowave on MEDIUM (50%) for 1 to 2 min­utes, stir­ring with a metal spoon half­way through cook­ing, or un­til smooth. Cool for 10 min­utes. Place cream in a bowl, whisk un­til soft peaks form. In a sep­a­rate bowl, whisk egg white un­til soft peaks form. Add sugar. Whisk un­til glossy. Add egg yolk and half the cream to cho­co­late. Stir to com­bine. Fold in re­main­ing cream, fol­lowed by egg white mix­ture. Spoon mix­ture among 4 x 1 cup-ca­pac­ity glasses. Re­frig­er­ate for 2 hours or un­til set. 2 Make Vanilla Mousse Fol­low step 1, re­plac­ing dark cho­co­late with white cho­co­late, and adding vanilla at the same time as the egg yolk to the cho­co­late. Spoon vanilla mousse over cho­co­late mousse. Re­frig­er­ate for 2 hours or un­til set. 3 Make Straw­berry Mousse Place gela­tine in a small bowl. Cover with cold wa­ter. Stand 5 min­utes. Re­move gela­tine from wa­ter, squeez­ing out ex­cess wa­ter. Place in a small saucepan over low heat. Cook for 1 minute or un­til gela­tine has dis­solved. Place straw­ber­ries, rasp­ber­ries and sugar in a small food pro­ces­sor. Process un­til smooth. Strain through a fine sieve into a bowl. Dis­card solids. Stir gela­tine into berry mix­ture. Place cream in a bowl, whisk un­til soft peaks form. In a sep­a­rate bowl, whisk egg white un­til soft peaks form. Fold cream into berry mix­ture, fol­lowed by egg white. Spoon mix­ture over vanilla mousse. Re­frig­er­ate for 2 hours or un­til set. 4 Place whipped cream in a pip­ing bag fit­ted with a 1cm fluted noz­zle. Pipe a rosette onto top of each mousse. Top with a cherry. Serve. NU­TRI­TION: (per serve) 3302kj; 63.8g fat; 39.6g sat fat; 10g pro­tein; 46.5g carbs; 1.2g fi­bre; 253mg chol; 116mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.