WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
GREEN TEA MOUSSE CHEESECAKE
Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.
Provided by Erika
Categories World Cuisine Recipes Asian Japanese
Time 7h21m
Yield 12
Number Of Ingredients 13
Steps:
- Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
- Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
- Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 27.4 g, Cholesterol 134 mg, Fat 32.6 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 19.6 g, Sodium 207.5 mg, Sugar 20 g
MINT MOUSSE
Richer than pudding, try this in dessert cups sprinkled with cocoa powder...OR as a pie in chocolate cookie crust! Cooking time is also chilling time.
Provided by LAURIE
Categories Dessert
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan combine bars, broken up and 1/2 cup cream.
- Stir constantly over low heat until melted and smooth.
- Stir in mint extract.
- Remove from heat and cool completely.
- In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
- Add the food color and beat just until color is uniform.
- Gently fold in the cooled white mixture and optional chips if using, until well blended.
- cover and chill for at least 2 hours.
- Serve as desired.
GREEN TEA WITH LEMON AND MINT
Looking for a drink to help jump start your weight loss journey? Something that can boost your metabolism and is good for you, but also tastes great?
Provided by SoFabFood
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Start by steeping green tea in warm water for at least 20 minutes to release antioxidants.
- Add this to two cups of water.
- Add the juice of half of a lemon.
- Add 4-5 mint leaves.
- Drink throughout the day.
GREEN TEA AND MINT MOUSSE
A touch of mint and green tea melted into the white chocolate makes this simple mousse a light and refreshing dessert. Top with a slice of star fruit and a mint sprig for an extra burst of flavor.
Provided by Gilligan q
Categories Chocolate Mousse
Time 2h
Yield 6
Number Of Ingredients 6
Steps:
- Crush mint leaves in a small saucepan and add water; bring to a near boil, lower heat, and simmer for 10 minutes. Strain mint leaves from water and measure 3 tablespoons mint water. Reserve any remaining mint water for another use.
- Mix white chocolate, 3 tablespoons mint water, and matcha on top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until smooth, 5 to 10 minutes. Remove from heat and allow white chocolate mixture to cool to room temperature.
- Beat cream in a bowl using an electric mixer until soft peaks form; fold into white chocolate mixture.
- Whisk egg whites in a large bowl until soft peaks form; fold into white chocolate mixture using a rubber spatula. Divide mousse among 6 dessert cups and chill until set, at least 1 hour.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 23.8 g, Cholesterol 75.8 mg, Fat 30.4 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 18.7 g, Sodium 71.5 mg, Sugar 22.2 g
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