Tri Color Fruit Mousse Recipe By Tasty

TRI-COLOR FRUIT MOUSSE RECIPE BY TASTY

Steps:

• Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
• Make the guava layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
• Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
• Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
• Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
• Enjoy!

CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

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.

PASSION FRUIT MOUSSE

Steps:

• In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
• Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or dessert bowls and chill. If storing them overnight, cover them with plastic wrap.
• To serve the mousse, remove the bowls from the refrigerator. Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch. Place them on the mousse fanning them then tuck in a few half slices of kiwi.

TRIPLE BERRY MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.