Frozen Strawberry Mousse Bombe Recipes

FROZEN STRAWBERRY MOUSSE BOMBE

Steps:

• Line 1-1/2-qt. freezerproof bowl with plastic wrap. Mash strawberries in large bowl. Add sweetened condensed milk, 2 cups COOL WHIP and lemon juice; mix well. Pour into prepared bowl. Top with cake pieces, cut sides down, trimming pieces to fit top of bowl. Use trimmings to fill in any holes to make solid layer of cake.
• Freeze 6 hours or until firm.
• Remove dessert from freezer 15 min. before serving. Invert dessert onto serving plate; remove bowl and plastic wrap. Frost dessert with remaining COOL WHIP; let stand at room temperature to soften slightly before cutting into wedges to serve.

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

FROZEN CARAMELIZED BANANA AND CHOCOLATE BOMBE

Steps:

• In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum. Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
• Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
• To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and freeze until firm.
• For the garnish: In a saute pan, over medium heat, melt the butter. Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat.
• To serve, drizzle each plate with the chocolate sauce. Unmold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.
• 1 1/2 cups heavy cream
• Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks.
• Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

STRAWBERRY MOUSSE DESSERT CUPS

Steps:

• In small bowl, sprinkle gelatin over 1 tablespoon whipping cream; set aside to soften gelatin.
• In food processor, place strawberries and powdered sugar. Cover; process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
• In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.
• Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.

FROZEN STRAWBERRY MOUSSE, LOW CARB

Steps:

• Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
• Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
• Add diced strawberries to yolks and whisk again.
• With an electric beater, whip egg whites to stiff peaks.
• Fold egg whites into yolk mixture in 2 additions.
• With an electric beater, whip heavy whipping cream to stiff peaks.
• Fold whipped cream into yolk mixture in 2 additions.
• Divide mousse between 4 8-oz.
• ramekins or serving dishes and freeze for 2-4 hours.
• For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
• If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
• Contains about 4.
• 5 Net Carbs per serving.

FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES

Steps:

• Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
• Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

STRAWBERRY BOMBE

Steps:

• Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
• In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
• Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
• beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
• To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
• Garnish with berries and mint.