Easy mousse is a sweet and savory easy-to make dessert. Easy mousse requires less time and fewer ingredients. It is basically a ‘no-fuss’ dessert that is well-liked by people of all age ... More »
Place the marshmallows, butter, chocolate chips and water in a saucepan.
Cook over medium-low heat until all ingredients are melted.
Stir often.
Remove from heat and let cool.
Whip cream until thick.
Pour the cooled chocolate mixture into the whipped cream ..
Soften gelatin in 1/2 cup cold water; set aside.
Combine beaten egg, bouillon granules, and 2/3 cup water.
Cook and stir over low heat about 7 minutes or till slightly thickened.
Add softened gelatin; stir till dissolved.
Beat in mayonnaise, green onion, and ..
An easy to make Mango Mousse recipe. One of my favorites, this is also a very popular Indian recipe. Please try it and let me know how this Mango Mousse recipe turns out for
Boil the milk with 140 g of sugar and leave to cool until it is around 82°C to 85°C.
Mix the egg yolks with the remaining 260 g of sugar.
Carefully add the beaten egg yolks to the milk.
Leave to
MAKING
1) In a large microwavable bowl, place together chocolate with butter.
2) Place in the microwave and cook for 2 1/2 minutes to melt.
3) Using a beater, beat the mixture well and if necessary return it to the microwave oven for 15-30 seconds longer.
4) ..
Combine chocolate, vanilla and salt in blender, or food processor fitted with steel knife, and mix 30 seconds.
Add boiling cream and continue mixing until chocolate is completely melted, about 30 seconds.
Add yolks and mix about 5 seconds.
Transfer to bowl ..
1. Place the apricots in a saucepan with the orange juice and heat gently until boiling. Cover and simmer gently for 3 minutes.
2. Cool slightly. Place in a food processor or blender and process until smooth. Stir in the fromage frais.
3. Whisk the egg whites ..
MAKING
1) Separate the eggs firs and then put the yolks in a bowl. Add sugar and beat till the mixture is creamy.
2) Finely grate the lemon rind and squeeze the juice from both the lemons. Add to the egg mixture.
3) In a small bowl or cup with cold water, put ..
Combine chocolate morsels and water in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts.
Remove chocolate from heat, stir in rum.
Cool.
Beat egg yolks.
Add cooled chocolate mixture, beat until smooth.
Beat egg whites (at room ..
MAKING
1) Separate the eggs firs and then put the yolks in a bowl. Add sugar and beat till the mixture is creamy.
2) Finely grate the lemon rind and squeeze the juice from both the lemons. Add to the egg mixture.
3) In a small bowl or cup with cold water, put ..
In saucepan sprinkle gelatin over water to soften.
Heat, stirring constantly until gelatin is dissolved.
In bowl combine stock, mayonnaise, lemon juice, pepper, and salt; stir in gelatin mixture and milk; refrigerate until consistency of unbeaten egg whites, ..
GETTING READY
1. Into a small saucepan, measure water and add the gelatine and keep aside for 5 minutes.
2. Over a low heat, heat the gelatin solution until the gelatine is dissolved and the mixture clear; do not boil.
3. Remove the pan from heat and stir in ..
In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat gently until gelatin is dissolved.
In blender or food processor, combine salmon, sour cream, dill, lemon juice, onion, capers, salt, hot pepper sauce and paprika. Pour in ..
Make the jelly with only half the usual amount of water.
Cool, and when it begins to thicken, add the milk or cream and beat until light.
Beat the egg whites stiff and beat in the sugar.
Fold this into the jelly and put the mixture in a large bowl or ..
Grease 8 cup (2 L) souffle mold with oil.
Sprinkle gelatine over 1/4 cup (50 ml) hot water placed in small bowl; set aside.
Place half of sugar, maple syrup and boiling water in saucepan.
Bring to boil and continue cooking 2 minutes over medium heat.
Stir in ..
1.
Place chocolate in medium bowl over saucepan of simmering water or in top half of double saucepan over simmering water; do not allow water to touch base of bowl or base of top saucepan.
Heat gently (or microwave on HIGH for about 1 minute) until chocolate ..
1. Tie a double band of greaseproof paper round the outside of a 6-in. souffle dish. (The paper should stand 2 inches the rim of the dish.)
2. Dissolve the jelly in a little hot water, add the juice from the raspberries and cold water to make up to | pint.
3. ..
To Make Shrimp Layer: In a food processor with the metal blade, pulse onion into small pieces.
Add cream cheese, shrimp, lemon peel, lemon juice, hot-pepper sauce, mustard, and salt and pulse until incorporated.
Process until smooth.
Remove to a bowl.
To Make ..
Blend the salmon in a blender with the bechamel sauce until it is smooth.
Scrape the mixture into a bowl, add the dill and season to taste.
In a cup, soften the gelatin in 2 tablespoons of water.
Put the cup in a pan of simmering water until the gelatin ..
GETTING READY
1) Prepare the puree from the mango pulp by either mixing the pulp through a mixer or pressing through a sieve.
MAKING
2) Increase the quantity of the puree up to 1/2- pint (250 ml.) by adding 1 1/4 cups of mango juice or water.
3) Add in the ..
