Three Mousse Recipes from Wickwood's Kitchen
We love mousse anytime. One at a time or in
clusters. Its great for dessert, tea time of even for breakfast.
Why not? Anything goes these days but in fact, Sheila and I met over
serving mousse at a Press Breakfast I was giving for Oleg Cassini
and we were in sync from then on. Today, we often serve it as a
surprise for Breakfast at Wickwood, but it certainly dazzles as the
grand finale for any meal.
"Sometimes a girl's gotta have some mousse." --- Carrie Underwood
refreshing zip of creamy lime is the perfect way to conclude a
Holiday dinner...and in a light cool mousse it soothes the soul.
8 tablespoons (1 stick) unsalted butter
5 eggs 1 cup sugar
Ύ cup fresh lime juice (6 or 7 limes)
Grated zest of 5 limes
2 cups heavy cream, chilled
1. Melt the butter in the top of a double boiler over simmering
2. Beat the eggs and sugar in a bowl until light and foamy. Add the
mixture to the melted butter. Cook gently, stirring constantly,
until the mixture becomes a custard, about 8 minutes. Do not
overcook or the eggs will scramble.
3. Remove the custard from the heat and stir in the lime juice and
grated zest. Cool to room temperature.
4. This step is unorthodox but crucial. Using an electric mixer,
whip the chilled cream until very stiff - almost, but not quite, to
the the point where it would become butter.
5. Stir the lime custard into the whipped cream until just
incorporated. Pour into 8 individual serving glasses or a serving
bowl. Chill for at least 4 hours.
"My wife can't cook at all. She made mousse for dessert and
an antler got stuck in my throat." --- Rodney Dangerfield
Brighten the flavor of off-season strawberries by letting them sit
at room temperature for 24 hours and then making them sparkle with
the snap of lemon and Cointreau. Yummy!
2½ pints strawberries, stemmed, washed, and drained
2 tablespoons fresh lemon juice
1 tablespoon unflavored gelatin
6 tablespoons boiling water
2 eggs yolks
2/3 cup sugar
2 tablespoons Cointreau
2 cups heavy cream, chilled
Additional whole strawberries, for garnish
1. Combine the strawberries, lemon juice, and gelatin in a food
processor. Purιe until smooth. Carefully pour in the boiling water
and process again, briefly. Let the mixture cool to room
2. Beat the egg yolks and sugar together until pale yellow and
thick. Whisk in the Cointreau and beat for another minute. Pour the
egg mixture into the top of a double boiler set over simmering water
and stir until slightly thickened and hot to the touch. Cool to room
3. Combine the strawberry and egg mixtures and chill until just
beginning to set.
4. Whip the cream to soft peaks and fold gently into the chilled
mousse mixture. Spoon into 8 to 10 individual dessert glasses or a
serving bowl. Chill for at least 4 hours. Garnish with the whole
strawberries before serving.
"My favorite dish is mocha mousse. It's like heaven on earth."
--- Alton Brown
intrigue of coffee and chocolate in a light and lovely creamy cloud
is the perfect finale for a meal.
1/3 cup sugar
6 tablespoons prepared espresso or strong coffee
6 ounces semisweet chocolate
4 tablespoons light cream
3 egg whites
1½ cups heavy cream, chilled
1. In a heavy saucepan, dissolve the sugar in the coffee over medium
heat. Set aside.
2. In the top of a double boiler set over simmering water, slowly
melt the chocolate. When melted, whisk in the light cream and the
coffee mixture, stirring until smooth. Cool.
3. Beat the egg whites to soft peaks. Gently fold in ½ cup of the
chocolate mixture. Pour this mixture back into the chocolate
mixture, folding gently. Beat the chilled cream to soft peaks and
fold in gently until totally mixed.
4. Pour into 8 individual dessert glasses or a large serving dish,
and chill for 4 hours.