Tag Archives: whip cream

Mousse di mele – Apple mousse with zabaione

Recipe 3:  when my mum did this dessert for the first time i was amused by the fact that was so good but not massively heavy. Being based on apple this is the perfect dessert after a quite heavy dinner with lots of courses.

Ingredients for 6 people: 1 kg. of  Golden apples, limon zest, 4ooml whip cream, 100 gr. of sugar. For the Zabaione: 3 eggs, 6 spoons of sugar and 100gr of whip cream, some spoons of Marsala or porto wine and cinnamon.

Start the preparation cutting all the apples in little pieces, taking of the skin e put them to cook with 2 spoons of  water, some lemon zest and the sugar. Leave it there until soft and keep on mixing until dry but take care to don’t let them stick to the pan. Add some more water if needed.

Let them cool down and pass all in a mixer. Then whip the cream and add it to the apple mix to create the mousse. When ready, just place it in the fridge.

Now you need to prepare the Zabaione :  Mix 3 egg yolks with sugar until creating a creme, add some marsala or porto wine and cook putting the recipient in another saucepan full of hot water and on the fire. We call this way to cook “bagno maria” so the fire is not in direct contact with the ingredients but they get cooked by the hot water.

Mix until getting thick and when ready leave it in a side to cool down. Then add the whipped cream and put in the fridge on top of the apple mousse.
Serve with some cinnamon on top and enjoy!

While the apples mix can be prepared the day before and put it in the fridge, the zabaione need to be prepared the same day that you are going to serve it and placed on top of the mousse and in the fridge. In this way, this recipe it’s perfect when you have guests and you don’t want to spend too much time in the kitchen or fight with the oven!

PS. Mamy, questo dessert ha battuto ogni aspettativa…anche da parte mia! a me che non piace molto lo zabaione, il misto con la mousse di mele e’ sembrato meraviglioso. Insomma addirittura meglio di cio’ che ricordassi! Buonissimo…io c’ho pure aggiunto una spruzzata di cannella all fine!

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From the Halloween Menu’: Chocolate mousse and some spiders

choc mousse 1

Recipe 125: And to close the Halloween menu’, here are the desserts: little ghosts and sweets spiders.

To make the Chocolate mousse you need (for 8 people): 8 plastic glasses – 15/20 chocolate biscuits (I used 2 packets of Maryland biscuits because they are quite little), 300 gr dark chocolate, 6 egg yolks, 450/500 gr of cream to whip or you can just use the white of the eggs for a lighter version, but you will need at least 8 whites to whip – a spoon of icing sugar – 30gr butter and some chocolate bits for decorations.

Then for the spiders you will have to buy just some liquorice sweets, some round shaped and some wheels.

choc mousse 2

Put the chocolate in pieces in a sauce pan and let it melt on the fire. It could be better to cook it inside of another sauce pan with boiling water. In this way you won’t risk the chocolate to stick or burn in the pan. When the chocolate is all melted, take it off from the fire and add the 6 egg yolks and the butter. Mix until you have a consistency similar to the first picture up here.

Then whip the cream (or the white of the eggs) and add this to the rest and mix everything again. Leave just a bit of the cream for the final decoration.

Choc mousse 4

Break all the biscuits and divide them for the 8 glasses. Put in each glass a good quantity of mousse and then put everything in the fridge for at least one hour.

Take the glasses out of the fridge a bit before to serve them and add the remaining whip cream. Finally dust them with chocolate bits and serve it. ENJOY!

Choc mousse 3

These spiders instead are just an easy composition made of circular liquorice and pieces of liquorice wheels. Tilt love liquorice!

PS. Mamy quanto mi sei venuta in mente quando ho comprato le liquerizie per fare i ragnetti! ti piacciono? Le rotelle erano buonissime ma le altre tonde non erano un granche’ a dire il vero. Comunque io ero gia’ soddisfatta con la mia mousse, che e’ inevitabilmente pesante, ma cosi buona! e con i biscotti sul fondo e la panna in cima… era una delizia!