CREME FRAICHE MOUSSE
Making the creme fraiche is easy, then the gelatin turns it into mousse. Use this with our Passion Fruit Icebox Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 3
Steps:
- Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.
- Pour 2 tablespoons cold water into small bowl; sprinkle with gelatin. Let stand about 5 minutes. Place bowl over a small saucepan of simmering water; stir constantly until gelatin is dissolved and warm to the touch.
- Slowly pour gelatin into creme fraiche; whisk. Cover with plastic, refrigerate.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
GORDON RAMSAY CHOCOLATE MOUSSE
Make and share this Gordon Ramsay Chocolate Mousse recipe from Food.com.
Provided by joiekc
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
- Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
- Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.
Nutrition Facts : Calories 805, Fat 82.8, SaturatedFat 51.4, Cholesterol 186.6, Sodium 66.7, Carbohydrate 28.5, Fiber 10.3, Sugar 6.8, Protein 10.8
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