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Posts Tagged ‘mousse’

Citronfromage

Citronfromage is a classic Danish dessert, a familiar old friend to all Danes. It can of be served any time of the year but I associate it with long summer days when the sun sets late in the evening. The mousse is a beautiful pale yellow color and it is filled with air making it a very light dessert. The tart lemon flavor is complimented with sweet whipped cream which gives it nice contrast. Make sure to serve the Citronfromage cold with a dollop of whipped cream and enjoy!

Disclaimer: this recipe is made with raw eggs, and as we all know, these days eating raw eggs is frowned upon due to a potential risk of salmonella food poisoning.  You can certainly use pasteurized eggs for this dessert but I chose to use fresh eggs lade the old fashioned way by a happy chicken. For more info on safe handling of eggs check out this FDA site, it has a lot of good information.

Citronfromage: serves 6

Ingredients:

For the Mousse:

1 tablespoon granulated gelatin

3 tablespoons cold water

3 organic lemons, juiced

1 teaspoon lemon zest

3 eggs, separated

1/3 cup superfine sugar

generous 1/3 cup heavy cream

For Serving:

1/2 cup heavy cream

1 tablespoon confectioners sugar

For Candied Lemon Zest:

1 lemon

1/3 cup superfine sugar

1/4 cup water

Directions:

To make the Mousse: Place gelatine and cold water in a heat-proof bowl and let sit for 5 minutes. Meanwhile in a small bowl, using an electrical mixer, beat the egg yolks and sugar until thick and pale in color. In the bowl of your stand-mixer with the whisk attachment (or using a large mixing bowl with clean beaters), whisk the egg whites until stiff peaks form. In another bowl beat the heavy cream until soft peaks form.

Place the bowl with the softened gelatin over small saucepan of simmering water to melt gently. Once gelatine is melted, add lemon juice and zest. While continuing to beat the egg yolks, add the gelatine/lemon mixture in a thin stream. Fold the stiff egg whites and whipped cream into the egg/gelatin mixture until smooth. Pour into individual serving dishes or a large serving bowl, cover with plastic wrap and place in refrigerator to set for at least 3-4 hours.

To make Candied Lemon Zest: Using a zester, cut the peel from the lemon into long strips. Squeeze the juice from the lemon and set aside. In a small saucepan add water, sugar, lemon juice and lemon peel, bring to a boil and continue to simmer for 5 minutes. Remove the lemon strips from the hot liquid. Separate the lemon strips from each other and spread them out on a baking sheet, allow to cool.

To serve: whip the remaining 1/2 cup heavy cream with confectioners sugar until soft peaks form. Serve the lemon mousse cold with the whipped cream and candied lemon zest. Enjoy!

Citronfromage

Source: adapted from The Scandinavian Cookbook

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Almond Coconut Mousse Cake

Almond Coconut Mousse Cake

Friday was my husband Joseph’s birthday and he loves coconut. I have been wanting to make a layered cake and I have been wanting to make mousse, so when I saw this cake I thought it was perfect. And it was! Coconut flavor, a slight crunch from the ground almonds and delicious cold mousse….wonderful! I must say that this cake was a little complicated and I had doubts, serious doubts, that it would turn out good. I feared that the mousse would be a big pile of goop, mainly because I have never worked with powdered gelatin before, but my faith in powdered gelatin has been restored. Yeah. 🙂 Joe and I had a wonderful evening together complete with incidental fireworks (fireworks that should have been shot off on 4th of July but was cancelled due to rain) and a this delicious Almond Coconut Mousse Cake.

Almond Coconut Mousse Cake

Ingredients:

For the Cake:

1 1/4 cups slivered almonds

1 cup cake flour

1/4 tsp kosher salt

8 extra-large eggs, separated

1 1/2 cups sugar, divided

1/4 tsp cream of tartar

4 tbsp unsalted butter, melted

1/4 tsp almond extract

1/2 tsp vanilla extract

For the Mousse:

2 1/4 cups heavy whipping cream, divided

1 tbsp powdered gelatin

2 cups coconut milk

1/2 cup whole milk

6 extra-large egg yolks

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp coconut extract

Other:

ice cubes and water for ice-bath

For decorating:

1/2 to 1 cup seedless raspberry jam

2 cups sweetened coconut flakes

Directions:

For the cake:

Preheat oven to 350 degrees F. Line the bottom of two round 9 inch pans with cut-to-fit parchment paper and lightly spray with cooking spray.

Spread slivered almonds out onto a baking sheet and toast in oven for 8-10 minutes, shaking the pan every couple of minutes to ensure even toasting. Remove almonds from baking sheet and set aside to cool.

In the bowl of a food processor, combine almonds, cake flour and salt. Process until almonds are finely ground. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and 1 cup of sugar until thick and light in color, about 2 minutes. Transfer egg mixture to a large bowl and set aside. Throughly clean bowl and whisk attachment of stand mixer to ensure they are completely clean and dry, re-attach to stand mixer.

In the clean bowl of stand mixer, beat egg whites at medium speed until frothy. Add cream of tartar and beat on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar while beating on high until stiff, glossy meringue peaks form.

In a small saucepan over low heat, melt the butter. Add almond and vanilla extract and set aside.

Using a rubber spatula, gently fold 1/3 of meringue into egg yolk mixture, then fold in 1/3 of dry ingredients. Continue gently folding, alternating ingredients until all meringue and dry ingredients are combined. Now take 1 cup of cake batter and fold into melted butter, then fold this butter mixture back into the remaining batter. Divide batter equally between the two prepared pans and bake for 17-22 minutes until golden brown. Test cakes with a toothpick for doneness, toothpick should come out clean. Cool the cakes on a wire rack for 20 minutes. Invert and unmold cakes onto racks and cool completely.

For the Mousse:

In a microwave safe bowl, pour 1/2 cup of heavy cream. Sprinkle cream with gelatin powder while stirring with a fork. Set aside for 5 minutes.

In a medium saucepan, bring coconut milk and whole milk to a gentle boil. Remove pan from heat.

In a medium bowl, whisk together the egg yolks and sugar until blended. In a very thin stream, slowly mix in 1/2 cup of coconut milk mixture. Return the entire egg mixture to coconut milk mixture in the saucepan and cook over medium heat, stirring constantly, until it is slightly thickened and covers the back of a spoon. Strain mixture through a sieve set over a medium bowl.

Microwave the cream and gelatin mixture on high for 15 to 30 seconds until the cream is hot. Stir with a small spoon until all cream and gelatin has come back to a liquid state and is smooth. Add gelatin mixture, through a sieve, to the coconut mixture and stir to combine.

In a large bowl add ice cubes and cold water half-way for an ice-bath. Gently set the bowl with the coconut mixture into the ice-bath, careful not to get any water from the ice-bath into the coconut mixture. Stir occasionally until chilled, about 20 minutes. Stir in vanilla and coconut extract.

In a clean medium bowl, whisk the remaining 1 3/4 cup heavy cream to soft peaks. Pour the chilled coconut milk mixture into the whipped cream and mix well until completely combined. Refrigerate the mousse for 30 minutes, but no longer as it may begin to set.

Assembling the Cake:

Using a serrated knife, cut each cake in half horizontally (you will only need three layers for this cake) Place one cake layer into the bottom of a round 9 x 3 inch springform pan. The springform pan must have a tight-fitting bottom so mousse don’t seep out. Spread a thin layer of raspberry jam over the cake and then pour 2 cups of mousse over the cake. Gently spread mousse to ensure it runs down between the edge of pan and cake side. Top with second cake, spread a thin layer of raspberry jam and top with 2 cups of mousse. Top with the third and final cake layer and remaining mousse. Refrigerate the cake for 1-2 hours allowing the mousse to finish setting.

Heat oven to 350 degrees F. Spread 2 cups of coconut flakes out onto a baking sheet and toast in oven for 5-15 minutes, making sure to stir coconut every 4-5 minutes for even browning. Remove from baking sheet and allow to cool.

Carefully remove the side of springform pan and pat the golden coconut flakes onto the sides of the cake. Enjoy!

Source: slightly adapted from thegalleygourmet

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