Tag: mousse

Easter dessert recipe with chocolate mousse – Italian Cuisine

Ingredients for the base

150 g white flour
150 g caster sugar
100 g cocoa powder
4 eggs
vanillin
salt
butter and flour for the plaque

Ingredients For mousse and decoration

400 g fresh cream
300 g gianduia chocolate

Ingredients

50 g butter
chopped pistachios
cocoa powder

Duration: 1 h 20 min

Level: Difficult

Dose: 8 people

For the sponge cake base: whip the eggs with the sugar and a pinch of salt, beat them with the electric mixer until the mixture "writes" (by raising the whisk, the wire that will fall must not be immediately incorporated into the mixture but remain slightly on the surface); then add the flour, cocoa and a sachet of vanillin, all poured down by a sieve, mixing with extreme delicacy with movements from the bottom upwards and vice versa, using a wooden spoon. Grease and flour a rectangular plate of 35 × 20 cm, pour the dough and put it in the oven already at 180 ° for about 30 '. As soon as it is ready, turn the rectangle out onto a pastry rack to cool it. Meanwhile, prepare the mousse: put the shredded chocolate and the butter in a bowl, immerse the container in a warm bain-marie and, on moderate heat, melt the two ingredients. Remove the bowl from the bain-marie and add the cream you have whipped very firmly to the chocolate mixture. Equalize the rectangle of cold sponge cake at the edges and spread it with the mousse, then pass it in the refrigerator for about 2 hours. When serving, place the cake on a tray, sprinkle it abundantly with cocoa, sprinkle it through a sieve and decorate it as shown in the photo. (The decoration is obtained by placing a bunny-shaped pastry cutter in the center of the cake, which is sprinkled inside with abundant chopped pistachios.)

Recipe Chestnut mousse with currant sauce – Italian Cuisine

Ingredients

360 g chestnut jam
300 g fresh cream
125 g currants
30 g sugar

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of chestnut mousse with currant sauce, gently cook the currants with the sugar for 4-5 minutes from the boil. If you want, sieve. Let it cool down. Mix the chestnut jam in a bowl to soften it. Whip the cream by stopping it before it is too thick (or risk separating). Mix the jam with 4 tablespoons of cream and distribute half in 4 glasses. Then, stirring with a spatula, gently mix the rest of the cream with the remaining jam; Transfer the foam into a pastry bag with a striped nozzle and fill the glasses. Complete with the currant sauce.

Brown mousse recipe – Italian cuisine – Italian Cuisine

Ingredients

400 g fresh cream
200 g brown cream ready
150 g dark chocolate
50 g sugar
6 g gelatine in sheets (isinglass)
4 persimmons
9 marron glacé
fresh mint
rum

Duration: 30 min

Level: Middle

Dose: 6 people

To prepare the brown mousse, soften the gelatine in cold water, then squeeze and melt it in 2 tablespoons of warm rum. Whip the cream, add the chestnut cream, the gelatine, mix well, then spread the mousse in 6 tins per drop, incorporating a whole marron glacé in each. Refrigerate for 4 hours. Meanwhile, prepare 6 strips of baking paper, as high as the molds and long enough to wrap them. Melt the chocolate in a bain-marie, tempering it: heat it, that is, at 40 °, then work it with a spatula, cool it to 27 ° and, again in a bain-marie, bring it back to 32 °. Spread the paper strips with a layer of tempered chocolate. To serve, blend the persimmons with 2 persimmons, peeled and pitted, together with the sugar; distribute the sauce on the plates and, over it, turn out the mousse. Surround it with the strip of chocolate detached from the paper and complete the garnish with half a crumbled marron glacé, mint and slices of persimmon.