Pea and mint mousse
3 sheets of leaf gelatine
250g peas (fresh or frozen)
1 handful of fresh mint leaves
125ml cream, whipped to soft peaks
salt and pepper to taste
4 slices Black Forest ham to garnish
Submerge the gelatine leaves in cold water for 3 minutes, or until softened.
Add the peas and 50ml of water to a saucepan and bring to the boil.
Cook for a minute, or until bright green. Drain and add to a food processor. Add the mint and purée until smooth.
While the mixture is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture, add to the purée and blend again.
Season to taste with salt and pepper. Set aside to cool completely.
When the purée is cold, blend in the whipped cream.
Transfer to four individual moulds, cover with cling film and place in the fridge for at least two hours to allow the mousse to set completely.
Remove from the mould and on to a serving plate. Wrap a strip of Black Forest ham around your finger to form a rose and place this next to the pea mousse to garnish.
1 x 80g packet of strawberry jelly
250ml boiling water
350ml fresh cream
250g strawberries, cleaned, hulled and chopped
Dissolve the jelly in the boiling water. Set aside to cool. Whip the cream until just thick but not stiff, add the chopped strawberries and whip until stiff. Fold in the cooled jelly. Transfer to six serving glasses and refrigerate for an hour to set. Decorate with a strawberry if you like.
Boozy coffee mousse
30ml instant coffee granules
100ml boiling water
15ml powdered gelatine
250g cream cheese
50ml coffee liqueur
90ml castor sugar
5ml vanilla essence
250ml fresh cream, whipped
12 coffee beans to garnish
Dissolve the coffee granules in the boiling water.
Sponge the gelatine powder in 30ml of water then add it to the hot coffee.
Beat the cream cheese, coffee liqueur, castor sugar, vanilla and coffee.
Add the whipped cream and gently fold to make a mousse.
Transfer the mousse to six small coffee or espresso cups, and refrigerate to set.
Garnish with coffee beans to serve.
Smoked snoek mousse
300g smoked snoek
50g tomato sauce
250g cream cheese
250ml sour cream
15ml lemon juice
Remove all the fish bones from the snoek and flake the fish. Mix all the ingredients in a food processor until blended.Transfer to a loaf mould that has been well greased. Refrigerate for 1-2 hours. Turn out on a platter and serve with cheese crackers, savoury biscuits or melba toast.
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