Creme Fraiche Mousse Recipes

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

CREME FRAICHE MOUSSE

Steps:

• Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.
• Pour 2 tablespoons cold water into small bowl; sprinkle with gelatin. Let stand about 5 minutes. Place bowl over a small saucepan of simmering water; stir constantly until gelatin is dissolved and warm to the touch.
• Slowly pour gelatin into creme fraiche; whisk. Cover with plastic, refrigerate.

FROMAGE FRAIS MOUSSE WITH STRAWBERRY SAUCE

Steps:

• Put the egg white into a heatproof bowl with the icing sugar. Set the bowl over a large pan of simmering water and, using a hand electric whisk, whisk for 5 mins until the mixture is light, fluffy and holds peaks when the blades are lifted. Remove from heat, whisk in the lemon zest, then whisk for a further 2 mins to cool it down.
• Fold in the fromage frais, then transfer to six glasses or small bowls and chill. Roughly chop half the strawberries and put in the food processor with the 2 tbsp icing sugar and the lemon juice. Whizz to a purée, then press through a sieve to remove the seeds. Chop the remaining strawberries.
• Spoon the chopped strawberries over the mousses, then spoon a little purée over each. Chill until ready to serve.

GORDON RAMSAY CHOCOLATE MOUSSE

Steps:

• Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
• Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
• Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

MOUSSE TRICOLOR

Steps:

• Place a five-cup loaf pan in refrigerator to chill.
• Poach sole fillets and salmon slices separately in three cups of the court bouillon, for about four minutes each. Place fish in collander or wire mesh and let cool.
• In a heavy saucepan combine the remaining three cups of court bouillon with the gelatin and heat slowly, stirring constantly until the gelatin has dissolved completely. Do not allow it to boil. Set aside to cool.
• When the aspic has thickened enough to coat a spoon, pour it into the chilled loaf pan. Rotate the mold until the entire inside is coated with the aspic. Pour off the excess and reserve. Refrigerate mold until aspic is set. Repeat this process three times, continuing to reserve remaining aspic. Decorate the bottom and sides of the mold with the truffles or dill, and refrigerate mold.
• To make the mousses: Place sole, salmon and spinach each into a separate bowl.
• Combine salt, pepper, nutmeg and cayenne, and divide evenly between the three bowls.
• Add the bechamel sauce to the spinach.
• Whip the heavy cream and set aside.
• Put sole mixture into the bowl of a food processor with two tablespoons of the reserved aspic. (If the aspic has thickened, heat lightly before adding it to the sole mixture.) Process mixture until very smooth.
• Transfer the sole mixture to a bowl, add one-quarter cup of creme fraiche and mix well. Fold half of the whipped cream into the mousse and taste for seasoning. Spoon mixture into the prepared mold and refrigerate.
• Repeat process with salmon, using two tablespoons of aspic, one-half cup of creme fraiche and the remaining whipped cream.
• Spoon salmon mousse on top of the sole mousse and refrigerate again.
• Put spinach mixture into bowl of food processor, add two tablespoons of aspic and process until very smooth. Taste for seasoning, then spoon on top of salmon mousse.
• Cover top of mold with wax paper and refrigerate for at least eight hours. To unmold the mousse, dip the mold into hot water for a few seconds and invert it onto a serving platter. Serve with cucumber salad and dill sauce.