ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
- For the Cream: In the bowl of an electric mixer, stir together the
- mascarpone cheese and the orange juice until smooth. Add the cream,
- powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
MASCARPONE AMARETTI CUP
Steps:
- Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
- In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
- Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
- Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.
Nutrition Facts : Calories 370, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 153 milligrams, Sodium 105 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 9 grams, Sugar 17 grams
ESPRESSO AND AMARETTI BAVAROIS WITH MASCARPONE CREAM SAUCE
Categories Coffee Milk/Cream Dairy Dessert Chill Bon Appétit Kidney Friendly Peanut Free
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Bavarois:
- Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Bring milk to boil in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk in hot milk. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Add gelatin mixture and stir until melted. Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend. Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
- Spray eight 3/4-cup custard cups with vegetable oil spray. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into custard in 2 additions. Fold in crushed cookies. Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
- For sauce:
- Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)
- Run small knife around sides of cups to loosen bavarois. Unmold bavarois onto plates. Spoon sauce around each and serve immediately.
MASCARPONE CREAM SAUCE
Need a sauce for a delicate lobster ravioli? Here's your sauce! This sauce can also be used for mushroom or butternut ravioli's with equal success. This sauce is definitely not for dieters, but shines at a formal Italian dinner where calorie counting is not heeded. Make sure you use a good parmasen cheese (not something out of a box). A nice Sauvignon Blanc is a great accompaniment to this sauce.
Provided by Doc Joe
Categories Sauces
Time 10m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a suce pan over medium heat.
- Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
- Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
- Stir in the nutmeg.
- If needed, adjust the sauce's thickness with heavy cream.
- Season to taste with pepper.
Nutrition Facts : Calories 104.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 27.6, Sodium 194.9, Carbohydrate 0.4, Sugar 0.1, Protein 3.3
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