Does anyone have an easy recipe for mousse? Peppemint mousse, to be exact? TIA

RvB posted this on Epi years ago. It's a classic "rvb". REC: Vanilla Mousse

Vanilla Mousse
adapted from my ancient Gourmet Cookbook

INGREDIENTS:

1/2 pint whipping cream
1/2 cup sugar
a 1-inch piece of vanilla bean
1/2 tsp. vanilla extract
2 egg whites

PREPARATION:

Partially whip the cream, add the sugar and beat until the cream holds it's shape (which is more than i'll do if i keep eating this stuff). Scrape the pulp from the vanilla bean (cut in half lengthwise first) and mix with 1/2 tsp. vanilla extract. Stir the vanilla into the whipped cream. Beat until stiff. Set bowl in freezer until egg whites are beaten. Fold in egg whites, beaten until stiff with a pinch of salt(sic(i've had MUCH better luck with an egg beater {or even a whisk})). Turn the mixture into individual cups (they're making this way to easy for me to construe literally (did i ever tell you about the comic strip where this voluptuous lady tells her date {as they enter her apartment}, "excuse me while i change into something more comfortable." and proceeds to transmography into an easy chair.)?) and freeze the mousse without stirring ("not a creature was stirring, not even a mousse")? VARIATIONS Substitute 1 tsp. vanilla extract for bean and extract. Substitute 1 to 1 1/2 oz. liqueur for the vanilla. Grate chocolate over top. Top with compoted (i KNEW the spell checker would suggest "composted") fruit. btw, the mousse is much nicer if only frozen partially.

 
Hmm, still no gelatin! Cute recipe, thanks. I imagine I could add peppermint flavoring

instead of the vanilla beans, and add a drop or two of reed food coloring.

 
You are going to think I'm nuts but what about this recipe...REC: Silver Palate Salmon Mousse

I know this sounds bizarre, but I think you could use rvb recipe and the gelatin from this recipe together? Just follow the technique of this recipe with the ingredients of the other with the addition of the gelatin and peppermint extract or creme de menthe???

* Exported from MasterCook *

Silver Palate Salmon Mousse

Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate

Amount Measure Ingredient -- Preparation Method

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon or -- skin and bones remov
canned salmon
1 cup heavy cream

Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours.
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Good idea! That must be where I got the subliminal urge for mousse lately, no, I

think it was the mousse we had at a local buffet the other day! ;o) It was pink, refreshing, and light, and not tooooo sweet. I had 3 helpings! Tiny, though, about 2 tablespoons each! Buffet-sized!

I had forgotten completely about the salmon mousse posts, and will use either this one, or the Epi one from Meryl.

Thanks Dawn.

 
Haven't made these, but the peppermint cream from the Godiva recipe doesn't sound too sweet at all.

 
I use this site quite often - if FK doesn't have what I need, of course smileys/smile.gif

 
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