Mousse, mousse, a tasty mousse, mousse
Posted by Kirsty
November 13, 2008
Permalink
This week, I got adventurous in the kitchen and made mousse. I’d never really thought about making mousse before, but I found this recipe in a book we’re publishing at work next year and I had to give it a go. Even if it meant melting gelatine and whisking until my arms fell off. Bejesus!
:: juice and zest of 3 limes (you won’t use all the juice)
:: 2 tsp powdered gelatine
:: 3 tbsp Malibu
:: 3 eggs
:: 45g caster sugar
:: 150ml whipping cream
:: 1 tbsp chopped fresh mint
:: crumbled brown sugar and white chocolate shavings, to serve
Put a tablespoon of lime juice into a saucepan, sprinkle the gelatine over and let it stand for 5 minutes. Then add the Malibu and heat over a low heat for a couple of minutes, stirring until the gelatine is dissolved. Switch the heat off and allow to cool slightly. Using an electric hand-whisk, whisk the eggs and sugar in a heatproof bowl set over a pan of simmering water for about 3 minutes until pale and the beaters leave a ribbon-like trail when lifted. Remove from the heat and continue to whisk until the bowl is cool to the touch. Fold the gelatine mixture into the eggs, then place the bowl in a cold
bain-marie (another dish or bowl filled with cold water and ice). Stir every so often with a large metal spoon in a figure-of-eight shape until it is just beginning to set. Whip the cream until it holds its shape, stir in the lime zest and chopped mint, then fold into the egg mixture with a metal spoon. Spoon into the shot glasses (I spooned mine into chocolate cups instead) and leave to set in the fridge for at least an hour, topping with crumbled brown sugar and white chocolate shavings. If you prefer, you could use some coconut syrup (for coffee) instead of the Malibu, or omit it altogether (I actually used elderflower cordial, which was yummy).
Photo: lime and mint mousse, by ink & keys
No comments yet Categories: recipes