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Showing posts with label Frozen Mousse. Show all posts

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.

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

Printer version

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.

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

twirl MANGO mousse SORBET chill

MANGO cold MOUSSE
as well as a 'soft-serve'
MANGO frozen SORBET

Many luscious refreshing treats will be joined by this superb dual-purpose dessert.
Three ingredients is all that's required to get remarkable results from this tropical fruit.
Ripe MANGO...a touch of SWEETENER...and a pre-frozen EGG WHITE is all there is to it.
Of course, since you won't be creaming the...
frozen mango pieces by hand, you'll also need a very powerful machine.
This power tool will certainly come a long way in realizing this creamy smooth indulgence.

Mangoes originated in East India.
Persian traders took the mango into the middle east and Africa...
from there the Portuguese brought it to Brazil and the West Indies.
Mango cultivars arrived in the other warm climate countries:
California, Hawaii, Florida and Mexico among many others.

Known globally as the ’King of tropical fruits’...
the MANGO is rich, sweet, with a slight tangy flavour equalled by no other in its circle.

There are many (at least 1000+) varieties of MANGOES on the world market.

Apparently the Mango accounts for about half of all tropical fruits produced globally.
India alone produces at least a third of the world's mangoes.
However, since India consumes most of its output...
other cultivators are counted upon to export these delicacies.
***
Here's my treat in the initial cold MOUSSE state...
admittedly, my very favourite way of serving it.

Acquainting yourself with the mango may give your health a real boost:

. Very rich in Vitamin C...even beats out the orange.
. An average sized mango can contain up to 40% of your daily fibre requirement.

. A source of Potassium as well as a generous amount of Vitamin A (Beta Carotene).
. They contain an enzyme with stomach soothing properties similar found in papayas.

The Mango is also actually a distant relative of the cashew and pistachio family.

Others include poison oak and poison ivy...more on this worrisome characteristic later.

***

Public market: Montego Bay

Lately we've been treated to Mangoes from Mexico.

Well, maybe not as much as we were in Jamaica at their Montego Bay's Market.

Here I am with my 'Mango Mania Mammita'.

Can you tell how crazy on mangos we were even then?

Well, actually, Mom was.

Before this trip...I actually had never eaten a Mango before!

Public market: Montego Bay

We had taken this very special trip countless years ago...just the two of us.

What a fantastic Mommy--Daughter time we had together...we still talk about it.

Dunn River Falls in Ocho Rios

***

Once a very ripe mango was offered to my taste buds...

I never forgot the dreamy textured sweetness that opened my tummy towards tropical fruits.

Now that I'm closely acquainted with the sweet, highly aromatic Mango...

I just can't get enough of it.
***
. Contrary to popular belief...color is not really the indicator of how ripe the mango is.
. Actually, give the Mango's 'nose tip' a gentle squeeze...if there's no give, it's not ready.
. It’s suggested that Mangoes can easily stay at room temperature until fully ripened.
They can later be refrigerated to extend their life for about another week.
Also remember, an unripe mango is incredibly unpleasant.
It will deter a first timer from trying it again...and that would be a real shame.
***
As to my experimenting with various fruits...
Mango is certainly one of my preferred choices for this dual-purpose dessert.
You can use this same recipe with apricots, berries, cantaloupe, papaya and peaches.
Note:
Sweetener adjustments should be made according to different personal tastes and...
of course considering the naturally powered sweetness of the fruit itself.

Once you've enjoyed serving this Mango mousse...
you may freeze it and it will morph itself into a smooth sorbet.

MANGO cold MOUSSE

as well as a 'soft-serve'

MANGO frozen SORBET

serves 6-8

Click HERE to get a PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 large Mangoes, cubed [yields about 6 cups (750ml)]

. 1/4 cup (52g) superfine fruit sugar (a.k.a. fructose)

. 1 large egg white, pre-frozen

More about these ingredients:

. Sweetener alternatives: either 'caster' sugar, ‘Agave' or 'Maple syrup’ can replace the superfine ‘Fructose’ fruit sugar. You may have to adjust according to your personal preference. Just keep in mind that the preparation gets sweeter as it freezes.

. Egg white: In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.

. Note about the Mango’s sticky lingering SAP and PEEL: In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.

The naturally produced skin-irritating chemical ’Urushiol’ (also found in ’Poison Ivy and Sumac’) can cause ’dermatitis’ in susceptible people. Therefore...before cutting into the mango fruit, please assure that the skin has been properly scrubbed clean with a mix of white vinegar and salt. Some may want to use hand soap.

1...Preparing the Mango pieces...(two options):
... the ‘hedgehog’ crosshatch way:

Start with the side cheek of the fruit and slice off by curving the knife lengthwise and around the center seed. Now, cut the fruit's flesh in a crosshatch pattern. Hold the piece with both hands as your thumbs push the skin out...which will place the flesh part outwards. Cut away the cubes off the peel.
OR... the regular 'peel and cube' way:

Simply peel all the skin off the mango. Stand it upright and slice off by curving the knife lengthwise and around the center seed. Repeat the same for the remaining other sides. Cut the pieces into cubes.

. Place the cubes onto a flat surface and freeze for about two hours or until hardened. Note: This could have also been prepared ahead of time...pre-frozen and placed into an airtight freezer bag.

2...Food processing the fruit:

. Place the cubes into the container and let stand for 30 minutes before processing. Afterwards, purée the mango pieces until chunks are no longer visible. Keep the blade circulating on medium-high speed and gradually pour in the sweetener. Once that has whirled into the fruit, add the pre-frozen and slightly thawed egg white that was initially placed in a small glass container.

. Serve right away as a lusciously smooth mousse and/or freeze in two medium freezer containers in order for the mix to turn into its 'Sorbet' state which will take about two hours to achieve. Also note: Depending on the sweetener chosen, you may have to pull the sorbet out at least 15 minutes before serving. Enjoy.

If the aromatic essence of Mango is a tropical fruit you enjoy...
then, this refreshing treat will delight your sweet devouring palate for sure.

If ever you have a chance to go to Jamaica...
take the time to meet the charismatic people who make this island so special.

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.

.....

Please note: the information text in purple was loosely referenced from:

www.allaboutmangoes.com

Book reference: The Science of Good Food, by David Joachim

Other refreshing DESSERT delights that may interest you:

- CHOCOLATE frozen MOUSSE

- Chocolate Peanut Butter Dulce de Leche frozen pie no bake

- LEMON mousse frozen PIE no bake
- BUTTERSCOTCH caramel ice-cream...no ice-cream machine
- FIG chocolate PORT nutty GELATO ice cream...no ice-cream machine
- LEMON coconut ginger MOUSSE GELATO...no ice-cream machine

LEMON coconut ginger MOUSSE ice cream

Breaking out of my ice cream box through flavour pairing with character.
Aromatic LEMONS tango with COCONUT and GINGER.

At first, my only simplistic intention was to make some sort of citrus ice cream.
The flavour of lemon on its own was surely fine, however, I needed something a little more daring.
Yes --- the classic ice cream girl was having an 'out of the ice cream box' moment.
I figured, why not add some zing with grated ginger and coconut?

I remembered a conversation I had lately.
A friend mentioned how she had made a "slap in the face" tangy lemon ice-cream.

For some reason, it stuck with me...
especially when I was getting ready to create a lemon frozen treat of my own.

I do love lemons...but who needs the slap in the face?

Excitedly...I quickly grated the fragrance out of the bright yellow skin...

got the tanginess squeezed out of those plump lemons...

grated some fresh ginger root and finally gathered up the shredded coconut.

The star ingredients were ready.

All this deliciousness was going to be whipped up without an ice-cream machine.

Another bonus...

there are no eggs, hence, no stove top custard to be made.

I know, some of you are smiling right now...aren't you?

***

Eager to try my concoction?

The moment of truth was one reasonable (so I thought at the time) spoonful away.

The turn out:
In all honesty this is not what my Hubby would call a 'lickable' ice-cream cone candidate.

However, I can assure you that you will be licking your lips...

with a great big smile once you get this frozen mousse to your taste buds.

Once the frozen mousse was scooped into my ‘coppa’...

I then decided to add more decadence by pouring some ginger infused syrup .

At this point, I was really adding to the excitement of this new and tasty creation.
Alright...so this is shamefully what came next...

I wasn’t sure if I should share this with you...however, I figured why not.

Here's the disclosure part.
Once the photos were taken...
the 'coppa' full of this delightfulness was slowly obviously melting.
I quickly realized that I couldn't very well put this mousse back in the freezer...

not with syrup and coconut flakes on top?!?

This was turning out to be as good excuse as any to have one VERY different breakfast ;o)

Maybe...all in the name of my culinary journey?!?

Just as I was thinking how I shouldn't devour this lusciousness at 9 in the morning...

I was slowly spooning it into my mouth unconsciously.

No wonder I was starting to have a good mood energy flush over me.

For some reason, all my senses left me...just too 'delizioso' to put down.

This is where a true Italian shines...

...eating some ice-cream for breakfast ;o)

LEMON coconut ginger MOUSSE
ice cream

yields about 4 cups (1 Litre)

PRINTER FRIENDLY VERSION

INGREDIENTS:

(American measures)

. 2 cups whipping 35% cream
. 1 cup whole milk

. 1/4 cup granulated sugar
. 1/2 cup agave nectar (or Maple syrup)
. 1/4 tsp. sea salt
. 1 lemon, finely zested
. 1/2 cup lemon juice (2 medium lemons)
. 2 Tbsps. fresh ginger root, grated
. 2 Tbsps. Vodka
...
Garnish: Coconut flakes (optional)

1. Wash lemons very carefully.
2. Finely zest one lemon and then squeeze the juice of both lemons into the measuring cup. Continue by adding the sugar, Honey, salt, lemon zest, ginger and Vodka. Combine together with a quick stir. Set aside.

3. . With the aid of a food processor, pour the whipping cream and the milk together. Start the machine on MEDIUM by whipping no more than 6-7 minutes or until you see a slight ribbon forming. Careful not to over whip.
4. Restart the processor on very LOW and start to slowly pour the lemon mixture for no more than 15 seconds.

5. Pour the whole mixture into a wide, shallow metal pan or wide metal bowl in order for it to expand. Cover it tightly with an aluminum foil and place it TOWARDS the back of the freezer.

6. About 30 minutes later, give it a quick whisk. Put the bowl back into the freezer and repeat the same procedure about 30 minutes later. REPEAT again one last time before pouring it into a freezer proof container for a minimum of 6 hours before serving.

The frozen mousse remains quite fresh for a good week...
however, it is best not to leave it there for more than 2 weeks.

Well, I hope you also get a chance to be as daring with otherwise classical flavours.

If you are one that already likes lemon ice cream...
what else would you add to fancy it up?

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.