Mighty mousses - recipes

Snoek mousse Picture: Jennifer Bruce

Snoek mousse Picture: Jennifer Bruce

Published Mar 21, 2013

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Pea and mint mousse

Serves 4

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.

 

Strawberry mousse

Serves 6

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

Serves 6

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

Serves 8

300g smoked snoek

100g mayonnaise

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.

 

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at [email protected]

* For the Angela Day Kitchen, see www.angeladay.co.za

* Follow us on Twitter @verveangeladay. - The Star

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