CUSTARD MOUSSE RECIPES
CUSTARD CREAM MOUSSE I RECIPE - FOOD.COM
This recipe came from a Japanese cooking site, www.cookpad.com. It originally called for whipping cream, but I substituted it with 150g of Cool Whip and with 50g of sugar, one egg yolk instead of two, and only 120mL of soymilk. 50g of sugar is too sweet to my taste, adjust sweetness to your liking. Also, I added white sesame paste (nerigoma, not tahini). I used a bit more gelatin than the recipe called for because I ALWAYS get gelatin stuck in the cup that I soften it in. If diabetic, try with artificial sweetner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Soften gelatin in 2 to 3 tablespoons of water.
- Make custard cream first.
- Sift the cornstarch into a bowl.
- Add 120 mL of milk to the bowl.
- In a separate bowl, mix the egg yolk (Add to the cornstarch+ milk bowl.
- Add vanilla extract to taste.
- Microwave until custard cream forms depending on the power.
- Dissolve the gelatin and add to the custard cream.
- Add the other 100mL of milk/soymilk to the custard cream.
- If the custard crema becomes watery, microwave for a bit until desired consistency.
- Cool the custard cream.
- Meanwhile, whip the whipping cream until it has the consistency of the custard cream.
- After the custard cream is cooled, add the whipped cream to the custard cream mixture in 3 installations.
Nutrition Facts : Calories 151.5, FatContent 10.2, SaturatedFatContent 6, CholesterolContent 107.6, SodiumContent 31.4, CarbohydrateContent 12.6, FiberContent 0, SugarContent 8.1, ProteinContent 2.8
CHOCOLATE MOUSSE RECIPE | MARTHA STEWART
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 1 hours
Prep Time 30 minutes
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
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