Black Forest Mini Pavlova With Chocolate Mousse

This mouthwatering Black Forest Mini Pavlova With Chocolate Mousse dessert is rich and extremely delicious. Use the good quality dark chocolate for the most authentic and intense chocolate flavor. These are real luxurious sweet treats.

Strawberry Mousse with Crème Patissiere

From Michel Roux book “Eggs”

Serves: 6

Ingredients for the mousse:

• 1 lb (350g) strawberries, plus extra to serve (optional)
• 2/3 cup (130 g) superfine sugar juice of 1 lemon
• generous 1/3 cup (100ml) heavy cream
• 2 egg whites
• 1/3 quantity (9oz/250g) crème patissiere, cooled

Ingredients for the crème patissiere:

• 6 egg yolks
• ½ cup plus 2 Tbsp(125gr) superfine sugar
• ¼ cup (40gr)all-purpose flour
• generous 2 cups (500ml) milk
• 1 vanilla bean, split lengthwise
• a little confectioners’ sugar or butter

Makes: about 1 lb 10 oz (750gr)

Directions for the mousse:

Put the strawberries in a pan with ½ cup (100g) sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.

Whip the cream to a ribbon consistency, then fold into the cooled crème patissiere.
Whisk the egg whites in a clean bowl to a foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.

Very delicately mix in the cold strawberries coulis. Divide the mousse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Serve the mousse on its own, or with extra berries.

Tip: You may need to adjust the quantity of sugar for cooking the berries according to how ripe they are. This mousse is equally delicious made with flavorful blackberries or raspberries.



Directions for the Crème Patissiere:

Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.

In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.

Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.

To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.

Salmon Mousse - Gorgeous Appetizer for Holiday

The best thing about this appetizer that you may prepare it one or two days before the Holiday.

Ingredients:

• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup broth from poached salmon
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated onion
• dash of Tabasco
• ¼ teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh dill
• 1 pound finely flaked poached fresh salmon
• 1cup heavy cream
• Toast, tomatoes, boil egg, dill, salmon fish row, slice of lemon for serving

Directions:
To cook poached salmon you need to put 1/2 cup of wine, 1/2 cup of water, dill, parsley and a few thin slices of yellow onion in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5-7 minutes or to desired done-ness. Do not overcook.
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling broth from poached salmon and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
Transfer the mixture to a 6 to 8 prepared ramekins, or decorative mold. Cover and refrigerate for at least 4 hours.
Garnish with toast, tomatoes, boil egg, dill, salmon fish row.
Yield : 12 portions

Chocolate Mousse, One Mousse, Two Different Presentations

Most Amazing Chocolate Mousse Ever.
Serve it with red currant or if you like, garnish it with chocolate shavings.

Ingredients:

• 1/4 lb. bittersweet chocolate, chopped into very small pieces
• 3 Tbs. unsalted butter, cut into small pieces
• 3 eggs, separate
• 1/8 tsp. salt
• 2 Tbs. confectioners’ sugar
• red currant for garnish
• chocolate shavings for garnish

Directions:
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.



Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.



Add the salt to the egg whites. Beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.



Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
I like it when it's warm.-) Try and see for yourself what is the best for you.