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Frozen Berry Mousse Mini Cups

Simple, frozen mini cups delight the palate with sweetness and a little bite.
Berries and whipping cream get together for your pleasure and refreshment.



This year, we have remained put and decided to slowly visit new and old parts of our own city.
How could I not start with a visit at the old port of Montreal.

A beautiful, clear day was awaiting for Hubby and I to get re-acquainted with this part of town.
We somehow had taken it for granted and had sadly abandoned in the last few years.


Vitality, colors and fragrances always brings inspiration.
At times, although we tend to think we're creative...we need an extra nudge.

It was time I embarked on our Montreal Metro system.
Off we went onto our mini day excursion.
Hand in hand we reminisced about the various times we spent in these charming quarters.

Tourists seemed to be more informed about the festivities than we were.
That's alright, I usually feel the same when we visit their parts of the world.

We do tend to be caught up with our work and daily grind.
What's been missing is some play and adventure time.
So, why not in our own city?


This past week we had a few beautiful, sunny days.
I was longing for an ice-cream on a sugar cone.
Then I remembered how I'm continually turned off with the latest commercial ingredients.
'Gelato' is not easy to find...however, there is a fine parlour on St.Paul street.
Here, they display several Maple syrup products and a delicious array of 'gelato'.

A warm day like this one beckoned the desire to create an easy, fresh, cold dessert.
Here's one that is surely to hit the spot.


frozen Berry Mousse 
mini cups
Makes 24

INGREDIENTS:
(American / Metric measures)

Base:
1-1/2 cup (150g) crumbled cake or crushed cookies
Optional: Keep some crumbs for decorative garnish
Berry Mousse Cream:
. 1/2 cup (125ml) of berry purée [1 cup (250ml) red berries of choice] 
. 1/4 cup (25g) granulated sugar
. 1 Tbsp. (15ml) frozen orange concentrate
. 1 cup (250ml) whipping 35% cream




PREPARATION:
Base:
1. Spoon and press down 2 Tbsp. (15ml) of crumbs throughout the bottoms of each mini cup.  Set aside.
Berry Mousse Cream:
2. In a pre-cooled, medium bowl, whip the cream.  Place this back into the refrigerator while preparing the berries.  
3. In another medium bowl, mash the berries and then pass them through a sieve to remove all seeds.  Add them back to the bowl with the orange juice and sugar.  Whisk until the sugar has dissolved.
4. Afterwards, remove the whipping cream from the fridge and gradually fold in the berry purée.  




Assembly:
5. Fill each cup with the cold mousse cream by surpassing the cup rims just a little.
6. Place the pans in the freezer for at least 2-3 hours before carefully unmolding.  
. Serve immediately or store them unmolded into a plastic freezer container by adding parchment sheets in between the levels.  Enjoy these wonderful treats.





 

Here's to a continued pleasant summer wherever you are.
If you're staying on the homeland, why not  become a tourist in your own city too?
You'll find that so much has indeed changed, however, the familiarity hugs you with comfort.


Ciao for now and flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.








Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here are a few more related recipes:
- CHOCOLATE frozen MOUSSE _ 3 Ingredients only!
- Chocolate Peanut Butter Dulce de Leche frozen pie no bake  
- LEMON mousse frozen PIE no bake 
- strawBERRY cold MOUSSE and frozen SORBET
- twirl MANGO mousse SORBET chill    
- rustic semifreddo Bomba ZUCCOTTO di Pasqua