Tag Archives: mousse

Bear’s Knock Out Chocolate Mousse

OK, so this isn’t strictly cooking but I’m forgiving myself on the basis that we are moving house and I’m not a super hero! Also, this mousse is luscious, divine, ridiculously easy and delivers instant gratification! Sooooooo rich, dense and simply delicious, the recipe comes from adventurer, Bear Grylls in answer to the question, “What would be the one recipe you would pass on?” I’ve made two, but you could easily make four, using shot glasses, serving them with raspberries perhaps. Whatever way you choose, give this mousse a whirl – I dare you not to fall in love with it!!!!

Serves 2

What you need…

2 eggs

4 slightly heaped tablespoons cacao powder

4 tablespoons maple syrup

2 tablespoons coconut oil, melted and cooled

1/2 teaspoon vanilla essence

What to do…

Pop all the ingredients in a bowl. Use an electric handheld whisk to beat all the ingredients together until the mixture is smooth.

Divide between either 2 or 4 pretty glasses. Pop in the fridge to chill.

Take a teaspoon, dig in, revel in the rich lusciousness of this gorgeous mousse. Repeat until it’s all gone. Feel blessed that something so simple is sooooooo good!

How easy…

Ridiculously – it takes literally 3 minutes

Inspired by…

Adventurer, Bear Grylls

Smoked Salmon, Prawn and Cucumber Mousse

I was told about this recipe over supper one night (thanks Julie) and immediately looked it up. It is, without a shred of doubt, ridiculously 1970s in appearance but I tell you what, as a centrepiece at a party or as a shared starter with some warmed, fresh bread on the side, it’s absolutely sensational. It also has the added benefits of being ridiculously easy and very quick. Another accolades is that it quite clearly proves that not everything about the 1970s was cringe-worthy!!!! Give this one a go – they’ll laugh, it’ll be a talking point and then they’ll absolutely love it!

Serves 6 – 8

What you need…

1 x 22cm diametre, 4.5cm-deep savarin mould/baking dish, very lightly oiled with rapeseed oil

1 large cucumber, peeled and thinly sliced

400g unsliced smoked salmon, roughly chopped

Juice of 1 lemon, plus extra according to personal taste

200g full-fat cream cheese

450g double cream

Sea salt and black pepper

400g cooked jumbo king prawns, shelled

50g watercress or rocket

6 cooked tiger prawns or large crevettes to garnish (optional)

What to do…

Layer half of the cucumber into the mould, overlapping the slices as you go, until they cover the bottom of the mould. Set aside.

Into your food processor, tip the smoked salmon and the juice of 1 lemon. Whizz until smooth. Add the cream cheese and whizz again to thoroughly incorporate. Whilst the processor is running, slowly add the cream until the mixture is thickened and smooth. Season with salt and pepper. Whizz. Taste. Add more seasoning and lemon juice to taste. Whizz again.

Carefully spoon half the mixture over the cucumber slices. Then arrange half the prawns, slightly overlapping as you go in a circle all the way around the middle of the mould. Cover with the remaining mousse and then arrange the left over cucumber over the top, in the same way as you did the first layer.

Cover with cling film and pop in the fridge for at least 30 minutes or until you are ready to serve.

To serve, run a small palette knife around the edge of the mould just to loosen it a little and then invert the mould onto a serving plate. You may need to gently tap the sides and top (I use a steak mallet!)

Once it’s delightfully plopped onto the plate, pile the watercress into the centre and top with the remaining prawns. Decorate with tiger prawns/crevettes if you are using and serve with wedges of lemon, warm fresh bread and chilled white wine. Simply lovely!

Salmon, Prawn & cuc mousse close up w

Inspired by…

James Martin

How easy…

Really easy and quite the centrepiece of the table

 

 

 

 

Light and Lovely Lemon Mousse

What can I tell you – light, fresh, yummy, yummy, yummy, zesty, sweet, heavenly springs to mind. This is just a lovely, lovely lemon mousse that takes a bit of effort but is soooooo worth it. Try it and I guarantee you’ll add it to your favourites list!

Serves 4

What you need…

1 x 1 pint mould, filled with cold water

1½ dessertspoons gelatine powder

45ml cold water

1½ eggs (I know! See tip!)

1 egg yolk

50g caster sugar

65ml lemon juice

Grated zest of 1½ lemons

125ml double cream, lightly whisked to soft peaks

What to do…

Take a large bowl (bigger than the one that you are going to whisk the eggs and sugar in), tip in a load of ice, top up with water and set aside.

Put a large saucepan over the heat with a steamer and bring to a simmer.

Tip the gelatine into the water to soften. Set aside.

Put the eggs and yolk with the sugar into a large heatproof bowl and pop into the steamer. Use a handheld electric whisk and beat for between 5 and 10 minutes until the mixture is pale and fluffy and the whisk leaves a distinct trail.

Remove from the heat, setting onto a tea towel on your worktop to prevent slipping. Add the lemon juice and zest and continue to whisk until the mixture is cool.

Stick the gelatine into a microwave for a few seconds to melt and then tip into the mixture. Whisk to incorporate.

Put your mixture bowl into the iced water bowl and pop in a balloon whisk. For 15 – 20 minutes (whilst you clear up) keep coming back to the mixture and give it a gentle little whisk, also scraping down the side of the bowl until the mixture is just starting to set. Fold in the cream so that it is evenly incorporated.

Empty the water from your mould and then tip your mixture in. Cover and chill for at least 2 hours. To unmould, fill your sink with hot water to a height just below that of your mould. Pop the mould into the water and remove when you see the sides of the mousse just coming away from the mould. Invert onto a pretty plate (remember to breathe – it will plop out – I promise!!!) and serve to a very appreciative audience! Enjoy – it is simply heavenly!

Tip…

This is half the original recipe – works perfectly for us when we’re on our own but obviously, you can’t really have half an egg. For the half, chuck an egg in a measuring jug, beat it with a fork just to mix it all together, see how much liquid there is and the chuck half down the sink. Sorry, but there it is: either this or double up and invite friends around or eat a lot of lemon mousse (not necessarily a problem!!!)

Inspired by…

No idea! Another once clipped from a magazine years ago that I have made and enjoyed successfully over at least 2 decades!

How easy…

It is easy, but it does take time and there’s quite a lot of clearing up. That said, it can be prepared 24 hours in advance so hey, job done if you have friends coming around!