Sour Cream Mousse Food

LEMON-SOUR CREAM MOUSSE

Steps:

• Pour the sugar into a medium bowl.
• Using your fingers work the zest into the sugar,.
• Pour the ice water into separate bowl and sprinkle the gelatin over the top.
• When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
• Beat the egg whites with the salt in a large bowl until stiff but not dry.
• Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
• Beat In the gelatin and the lemon juice until well blended.
• Cover and refrigerate until set about 10 minutes.
• Lightly oil a 2 quart mold or 8 individual molds.
• Beat the cream cheese and sour cream until light and fluffy.
• Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
• Pour the mousse into the mold(s).
• Cover with plastic wrap and refrigerate at least 2 hours,.
• Serve cold, garnished with mint and berries.

AVOCADO SOUR CREAM MOUSSE

Steps:

• Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
• Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
• Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
• Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.

SOUR CREAM MOUSSE

Steps:

• Beat sour cream, sugar, rum and vanilla utnil thick and frothy.
• Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved.
• Beat quickly into sour cream mixture, wich should be almost room temperature now.
• When gealtin is throughly beaten into cream, fold whipped cream under.
• Pour into glass dishes and chill until set.
• Serve with fresh fruit.

FLUFFY CRANBERRY MOUSSE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.

CHOCOLATE MOUSSE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes (mixture will be very thick). In a bowl, beat the sour cream, cream cheese and vanilla. Add pudding; mix well. Fold in whipped topping. , Spoon into individual dishes. Sprinkle with cookie crumbs. Refrigerate until serving.

HOMEMADE SOUR CREAM

Steps:

• Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

CHOCOLATE MOUSSE

Steps:

• Combine both chocolates and 2 tablespoons coffee in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in sour cream. Set aside.
• Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160°F.on candy thermometer, about 4 minutes. Remove from heat and continue beating 3 minutes. Transfer mixture to large bowl. Beat in vanilla extract. Fold in warm chocolate mixture. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.