Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Mousse - Summer Fruit Mousse
Famous Authors (View All Authors)
Desserts - Mousse -  Summer Fruit Mousse Post by :boogie Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3031

Click below to download : Desserts - Mousse - Summer Fruit Mousse (Format : PDF)

Desserts - Mousse - Summer Fruit Mousse

Final assembly of this dessert should be done within 2 hours of serving. The fruit puree can be made up to a day ahead and refrigerated. This recipe adapts itself to most summer fruits and berries. Adjust the sweetness and lemon juice-level to the fruit; strain out large seeds of berries, such as raspberries if you want.

1 pint (12 ounces) ripe strawberries (rinsed drained and halved)
1/4 cup plus 1-1/2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 teaspoon grated fresh orange rind
1 cup whipping cream
1/2 teaspoon vanilla


Beat strawberries, 1/4 cup sugar, lemon juice and salt in a medium-size bowl with electric mixer until almost smooth. Stir in orange peel. Measure and reserve 1/3 cup for garnish.

With clean beaters, beat cream, remaining 1-1/2 tablespoons sugar and the vanilla in a large bowl until soft peaks form when beaters are lifted. Fold in remaining puree until blended.

Spoon about 1/2 cup mixture into each of 6 stemmed glasses or dessert bowls. Cover with plastic wrap and refrigerate up to 2 hours.

To serve, top each with some of the reserved fruit puree.

Makes 6 servings
If you like this book please share to your friends :
NEXT BOOKS

Desserts - White Chocolate Mousse Desserts - White Chocolate Mousse

Desserts - White Chocolate Mousse
1 3/4 cups whipping cream 4 (4 oz) white chocolate bars, chopped Cook whipping cream in a heavy saucepan over low heat until thoroughly heated; do not boil. Place white chocolate in a 3-qt. metal mixing bowl. Add whipping cream, and stir until smooth. Place bowl in a larger bowl filled with ice and let stand 25 minutes, stirring every 5 minutes. Mixture must be ice cold and have consistency of a custard sauce. Beat chilled mixture at medium speed with an electric mixer just until stiff peaks form; do not over-beat or mixture will curdle. Yield: About 5
PREVIOUS BOOKS

Desserts - Mousse -  Sugar-free Chocolate Mousse To Die For Desserts - Mousse - Sugar-free Chocolate Mousse To Die For

Desserts - Mousse -  Sugar-free Chocolate Mousse To Die For
1( 4 oz) package sugar-free pudding mix -- Instant Chocolate 1 (10 oz) pkg tofu block -- soft silken style 1 tablespoon unsweetened cocoa powder 1/4 teaspoon instant coffee granules 8 ounces heavy cream -- chilled - to 12 oz Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and turn off the mixer. If you overbeat, you'll get chocolate butter! http://www.holdthetoast.com
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT