Beet Mousseline Recipes

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POTATO MOUSSELINE



Potato Mousseline image

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds waxy potatoes, preferably Yukon Golds or fingerlings
Salt
3 cups heavy cream
2 tablespoons butter
Whole nutmeg
Fleur de sel

Steps:

  • Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
  • Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
  • Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
  • Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

OMELET MOUSSELINE



Omelet Mousseline image

This omelet is fluffier and lighter than the classic. It uses Auguste Escoffier's technique: whipping the egg whites and then gently folding in the yolks. A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar - or a jam filling. Served sweet or savory, it's an ethereal dish that truly melts in the mouth. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Categories     breakfast, brunch, dinner, easy, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 5

3 large eggs, whites and yolks separated
1 tablespoon heavy cream
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter

Steps:

  • Using an electric mixer, beat egg whites until stiff peaks form. Meanwhile, in a large bowl, beat yolks with heavy cream, salt and pepper. Fold 1/4 of stiff egg whites into yolks. Gently fold in remaining whites in two increments.
  • Place an 8- to 9-inch skillet (preferably nonstick, or, if not nonstick, then well-seasoned carbon-steel) over high heat. Melt butter until bubbling subsides.
  • Pour in egg mixture, and reduce heat to medium. Using a spatula, spread egg mixture to cover entire skillet and cook until set on the bottom. This takes only a few seconds. Use a spatula to fold egg over itself in thirds. Tilt skillet and a serving plate together, and flip omelet onto plate.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 15 grams, Sodium 418 milligrams, Sugar 1 gram, TransFat 1 gram

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE



Delphey's Cold Cucumber Soup with Beet Mousseline image

Provided by Ia Delphey

Categories     Soup/Stew     Blender     Lunch     Lemon     Cucumber     Summer     Chill     Sour Cream     Dill     Gourmet     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 6 1/2 cups

Number Of Ingredients 11

For Soup
1 large onion, sliced
3 tablespoons finely chopped fresh dill
3 tablespoons vegetable oil
2 cups chicken broth
2 tablespoons fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-ounce container low-fat sour cream
Beet Mousseline
Garnish: fresh dill sprigs

Steps:

  • In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
  • Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
  • Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

BEET MOUSSELINE



Beet Mousseline image

Provided by Ia Delphey

Categories     Condiment/Spread     Milk/Cream     Food Processor     Valentine's Day     Vegetarian     Vinegar     Beet     Summer     Gourmet     California

Yield Makes about 1 cup

Number Of Ingredients 3

2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream

Steps:

  • In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
  • In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.

TERRINE D'HOMARD MOUSSELINE (A MOLD OF SEA AND RIVER FOOD SET WITH CREAM AND EGGS)



Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs) image

A specialty of "Le Galant Verre," Paris

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

5 ounces lobster flesh (1 1/2 pound live weight lobster)
9 ounces pike (flesh weight only)
Clarified butter
1 medium onion (2 ounces) finely sliced
1 clove garlic, smashed
1 ounce brandy
1 cup dry white wine
1 cup mushrooms, blanched
1 cup whipping cream, plus 1 tablespoon
Freshly ground salt
Freshly ground white pepper
2 egg whites
2 large tomatoes, sliced into thick rings and halved
2 egg yolks
1 teaspoon arrowroot
Chopped parsley for garnish

Steps:

  • Place the live lobster in a sink of blood heat water (it is at this temperature that scientists say that all edible shellfish die with the least discomfort). Remove from water and crack open and take out flesh (usually 5 ounces from a 1 1/2 pound lobster). Reserve the shell. Heat a serving platter in the warming oven - preheat oven to 300 degrees F. Put both pike and lobster flesh through a mincer with a very fine screen. Keep the flesh in a bowl set in another bowl of rice. Into a frying pan, place some clarified butter and add the onion and garlic clove - pop in the lobster shells and simmer gently. Add 1 ounce of brandy and set it alight. Pour in the 1 cup of dry white wine, cover and continue cooking over a low heat.
  • Put the blanched mushrooms through the mincer and then add to the chilled fish flesh. Carefully blend in the 1 cup of whipping cream and season generously with freshly ground salt and pepper. Beat the 2 egg whites in a bowl and fold into the fish. Pour this mixture into 2 separate moulds and set them in a "bainmarie" (bath of hot water) and cover the molds with foil. Place in the preheated oven for 30 minutes - remove the foil after this period and cook uncovered for another 30 minutes. Strain the stock from the lobster shells, approximately 3/4 cup should be left, pour into a heated pan - increase the temperature and add the sliced tomatoes - simmer. Remove the baked fish molds from the oven and unmold onto the heated serving platter. Sieve the tomato stock mixture - pushing through as much tomato flesh as possible. Add the 2 egg yolks to the sieved stock (off the heat). Blend the arrowroot with the extra tablespoon of whipping cream and then add the mixture to the stock mixture for thickening. Return to the heat and allow the sauce to thicken - it shouldn't boil. Pour the sauce over the fish molds - dust with the chopped parsley and serve.

CREME MOUSSELINE



Creme Mousseline image

We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 8

1/2 cup sugar
2 large egg yolks
1/4 teaspoon salt
4 tablespoons corn starch
2 cups milk (2 1/2 cups for espresso variation)
1 cup espresso beans (for the espresso variation)
1/2 cup heavy cream
6 tablespoons strained boysenberry or lingonberry preserves

Steps:

  • Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
  • Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
  • Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
  • Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.

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