FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES
Provided by Jeanne Kelley
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
- Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
- Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.
FROZEN CHOCOLATE MOUSSE WITH CHERRY SAUCE
Make and share this Frozen Chocolate Mousse With Cherry Sauce recipe from Food.com.
Provided by KathyP53
Categories Frozen Desserts
Time 6h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mousse: Line an 8 1/2" X 4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse.
- Place 1 tablespoons water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
- Using electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
- Fit a small saucepan with candy thermometer and bring corn syrup, sugar, and 1/4 cup water to a boil. Cook until thermometer registers 238 degrees. Remove from heat and add gelatin, stirring to dissolve with mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
- Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
- Sour Cherry Sauce: Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
- Meanwhile, bring cherry juice, sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8-12 minutes. Let cool. Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
- Topping and Assembly: Combine cream, sour cream, sugar, and salt in a medium bowl. Scrape seed from vanilla bean; discard pod. Beat to soft peaks.
- Let mousse thaw 5-10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping. Place mousse slice ON TOP of Cherry Sauce on dessert plate and topping on the side the mousse.
- Slice mousse into portions and freeze on a parchment-lined baking sheet the day of the party to make serving easy.
Nutrition Facts : Calories 415.3, Fat 30.1, SaturatedFat 16.7, Cholesterol 204.3, Sodium 159.6, Carbohydrate 34.8, Fiber 0.8, Sugar 25.9, Protein 4.6
CHERRY ALMOND MOUSSE PIE
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.
Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.
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FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES RECIPE
From bonappetit.com
Servings 8
- Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
- Preheat oven to 350°F. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD Can be made 4 hours ahead. Cover; let stand at room temperature.
- Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
- Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.
FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES
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