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Post by :alison
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :2517
Click below to download : Desserts - Mousse - White Chocolate Mousse By Mai (Format : PDF)
Desserts - Mousse - White Chocolate Mousse By Mai
1 1/2 cups heavy cream5 ounces white chocolate, coarsely chopped (use 5 ounces semisweet chocolate for dark chocolate mousse)
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture into glasses.
Yield: 6 to 8 servings
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1/2 cup sugar1 envelope unflavored gelatin1-1/3 cups cold water, divided1/2 cup rose or blush wine3 tbl. orange juice2 cups strawberries, thinly sliced Sprinkle sugar and gelatin over 2/3 cup water in saucepan. Let stand 1 minute to soften. Stir over low heat to dissolve sugar and gelatin. Pour into large bowl. Add remaining water, wine and juice. Chill until mixture mounds slightly, about 1 hour. Fold berries into mixture. Spoon into goblets. Chill until set, about 2 hours.
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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
Desserts - White Chocolate Mousse
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