When I’m doing a chocolate mousse, the chocolate is usually in with the whipped cream. Flavour base (Fruit, etc), usually mixed with sugar and the bloomed and melted gelatin Traditional mousse is made with raw egg yolks and/or egg whites. Whisk it all together, put it in cups, chill it a couple hours, and you have easy mousse. whipped cream - or you can start with a product like Cool Whip.Įither way, you add your flavouring - liqueur, fruit, chocolate, extract, whatever - and some gelatin that you’ve bloomed and melted. You can start from scratch - beating heavy whipping cream until it’s. “Easy” style mousse is basically flavoured whipped cream that’s been stabilized with gelatin. When it comes to dessert mousse, there are two main styles - “Easy” and “Traditional”. it has fruit, dairy, and hey, the eggs count as protein, right? It's not a TON of sugar, it's gluten free. ![]() or any day, really.Īlso, this recipe isn't horrible as far as desserts go. Great for entertaining, special occasions (Valentine's Day!). Because it was the holidays, I added champagne into the mix. and then, I decided to be VERY decadent about it and come up with a recipe for Clementine mousse. Augh!Ī few years ago, I found a ridiculous sale on Cuties oranges, and I may have gotten a little silly about how much I bought.Īs is usually the case for me, I ate an ungodly amount of them. They are my *favourite*, these past few years. Yes, I get very excited at the idea of Sumo Orange season. If you follow me on social media, you know that from December - Februaryish = Clementine/Satsuma and - eventually - SUMO ORANGE (!!!!) season. ![]() I've used them in my Cranberry Clementine Christmas Wine, My Homemade Clementine Mead, my Clementine Marmalade, and more. ![]() ![]() I've written an *entire* post about my manic hunt for *proper* Christmas Oranges one year. This is a traditional style mousse.Īs you may know by now, I have a raging orange addiction. Clementine Mousse with Champagne is elegant, tasty, and fun to eat.
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