Caribbean Rum Mousse Food

CARIBBEAN RUM MOUSSE

Steps:

• In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
• In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on "Medium". Pour gelatin mixture into egg yolk mixture; stir well and set aside.
• In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
• Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract) in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
• When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Z1TDo4jKUKw

CARIBBEAN LIME MOUSSE

Steps:

• Using a microplane zester, remove zest from limes and set aside.
• Squeeze and strain juice from limes into a small bowl and set aside.
• Heat the water in a saucepan until steaming (do not boil).
• Whisk in the flour, cornstarch, salt, and 2 cups sugar.
• Cook, stirring constantly, until lightly thickened.
• Separate egg white from egg yolks and set each aside.
• Whisk together the egg yolks with the lime zest and vanilla.
• Using a small ladle, add a small amount of heated mixture to egg yolks, stirring briskly to temper.
• Do this a couple more times, then gradually stir the egg yolk mixture into the saucepan, whisking briskly as you do so.
• Quickly stir in the lime juice, butter, and heavy cream.
• Cook, stirring, for 2-4 minutes or until thickened; remove from heat.
• In a large mixing bowl, beat egg whites until very stiff.
• Fold beaten egg whites into lime mixture, stirring gently until blended.
• Spoon mousse into 4 large wine glasses or dessert dishes.
• Sprinkle each dessert with about 1 tbsp shredded coconut.
• Cut each lime slice almost in half, stopping cutting just at the edge of the peel on one side.
• Dip lime slices into granulated sugar, if desired, and shake off excess.
• Twist cut sides of lime into two opposite directions and lay on top of mousse.
• Chill for 2-3 hours or until firm and set, before serving.

CARIBBEAN RUM MOUSSE

Steps:

• In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
• In a small bowl, combine gelatin with cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on "Medium". Pour gelatin mixture into egg yolk mixture; stir well and set aside.
• In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
• Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract) in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
• When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.

CHOCOLATE RUM MOUSSE

Steps:

• Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
• Set aside.
• Melt the chocolate in a saucepan set over hot water.
• Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
• Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
• Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
• Chill at least 2 hours before serving.

CARIBBEAN RUM SOUFFLE

Steps:

• Beat egg yolks with sugar until thick and lemon coloured.
• Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
• Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
• Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .