ROOT MOUSSE
O.K., I admit that's really not the correct name, but that's what it sounded like to me. I learned how to make this when I visited Sweden in 1999. It is a traditional dish there, made from root vegetables and I'm told the literal translation is "Mashed Turnips". Don't let that turn you off!!! This is a marvelous dish and it's had rave reviews from every American I've ever served it to. I cannot spell or pronounce the true Swedish name for it. I tried many times to pronounce it but I kept saying "root mousse" and I was told repeatedly that was wrong (But frankly, it fits the description, literally if you think about it.) I never did get it, but I still love the dish to this day. Here's to Sweden for coming up with something delicious besides meatballs. ALL MEASUREMENTS ARE APPROXIMATE. THE IMPORTANT THING TO REMEMBER IS THAT POTATOES NEED TO EQUAL ONE-HALF THE TOTAL AMOUNT OF ROOT VEGETABLES BEING USED. IT ALL DEPENDS UPON HOW MUCH YOU WANT TO MAKE. CHANGE THE AMOUNTS AS YOU FEEL THE NEED TO, IT'S ALWAYS GOOD.
Provided by Chef Porkpie
Categories Potato
Time 1h15m
Yield 1 lot, 2-20 serving(s)
Number Of Ingredients 7
Steps:
- Peel and rinse all the root veggies.
- They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. If you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. They should also be no larger than 1/2" Thick. Parsnips 1" thick. Potatoes can be up to 2" thick.
- Place cut-up veggies into a large pot and add water to cover. Add the bouillon or cured pork product at this time as well.
- Bring to a boil over high heat then turn down to low and allow to simmer.
- Continue cooking until the potatoes fall apart (a long time). The best way to do it is DON'T add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
- Once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. If not, just keep cooking until the liquid boils off. We aren't going to drain these and you can't really overcook them.
- When done as described above, use a potato masher or do like I do, get out the electric mixer and start whipping. If you cooked it with a ham shank you'll have to remove it first.
- Taste & add any salt and pepper if necessary and whip again.
Nutrition Facts : Calories 340.8, Fat 0.8, SaturatedFat 0.1, Sodium 118.9, Carbohydrate 77.3, Fiber 13.5, Sugar 16.7, Protein 9.6
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)
Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring water, allspice, peppercorns, and salt to a boil.
- Peel and finely chop the rutabagas and carrots. Add to the pot.
- Reduce temp to a low boil and cook for 15 minutes.
- Meanwhile, peel and finely chop the potatoes.
- After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
- Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
- Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.
Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9
CHEF JOHN'S DARK CHOCOLATE MOUSSE
This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.
Provided by Chef John
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
- Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
- Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
- Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g
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