Caramel Coffee Mousse

I love desserts, any party...buffet...restaurant I go to...the first thing we sisters check out...The Dessert Counter, and mousse is my favorite... I know the mousse at restaurants are made with raw eggs, I am totally fine with that...But somehow I DO NOT trust myself with raw eggs...that is why I prefer making mousse using gelatine...I know ..I know ...gelatine is made from animal tissues...but my entire family acts dumb,deaf and blind when that issue comes up...coz we all love mousse.

Recipe source:Nita Mehta
Ingredients
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• 125g sugar
• 250ml Water (1cup)
• 2tsp Instant Coffee
• 2 1/2 tsp Gelatine
• 350g Cream
• 1tsp Vanilla essence
• Nutties Chocolate (optional)

Method

1. Transfer cream into a bowl and place in the freezer for 10 minutes.Place the whipping blades in the freezer.
2. Add instant coffee powder to 250ml hot water ,mix and keep the prepared black coffee aside.
3. Heat sugar in a non stick vessel on low flame, keep stirring till the sugar melts. Cook till the sugar caramelizes and turns golden brown.Take off the flame.
4. Add the black coffee into the caramelized sugar and keep stirring. Place the vessel back on the flame and simmer till the caramel dissolves. Take off the flame and let it cool to room temperature.
5. Beat the chilled cream till thick pouring consistency. Keep in the fridge.
6. Sprinkle gelatine on 4 tbsp water in a heavy bottom pan.Let it stand for a minute.Place on low flame and let the gelatine dissolve,do not boil.
7. Pour the gelatine liquid into the prepared caramel coffee mixture, stir continuously add vanilla essence and whipped cream (keep 1/4 th cup whipped cream aside for decoration, mix well. Keep in the freezer for 20 minutes(till its thick,do not let it set).Remove and whip with electric or hand whip till it is smooth.
8. Crush 10 nutties chocolate in a blender add it to the whipped caramel coffee mixture.Mix well.Transfer to serving dish or individual serving cups.
9. Keep the mousse in the fridge and let it set for 3 to 4 hours.
10. Beat the leftover cream with 1 tbsp powdered sugar till soft peaks are formed. Transfer to a piping bag and pipe it on the set mousse and top with Nutties chocolate.
11. Serve chilled.

heavenly chocolate mousse

I had this....died...... went to heaven and came back coz I knew there was more waiting for me...............This is the ultimate chocolate mousse,once you taste this then you will never try to make mousse any other way.

This is Nigella Lawsons Recipe, any one who has watched Nigellas Show knows that she gets up in middle of the night pays a visit to her fridge and we think "come on who does that" but believe me if you make this mousse then you will pay a visit to your fridge in middle of the night. I know I did:)

Ingredients
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• 150 grams      Mini Marshmallows
• 250 grams      semi sweet chocolate chips
• 50grms           butter (unsalted and soften in room temperature)
• 60ml               hot water
• 250ml             cream
• 1tsp                vanilla

Method

* Pour cream and vanilla into a bowl and keep in the fridge until further use.

* In a thick bottom sauce pan add marshmallows(if you have regular size marshmallows cut it into bits,coz marshmallow might take time to melt),semi sweet chocolate chips(Nigella uses dark chocolate,but i would strongly suggest you use semi sweet), soften butter and hot water.

* On low flame melt the marshmallows and chocolate, keep stirring until you get a smooth mixture, marshmallows will be the last to melt. keep this  aside.

* Bring out the cream and beat it till fluffy with electric beater or hand whisk(this will take a long time).

* Pour the cooling chocolate mixture into the whipped cream and mix till well combined.

* pour this mixture into a serving bowl or individual dessert bowl and let it set in the fridge for 1 hr.

* This beauty is ready to be served.

points to be noted
* Cut marshmallows to small bits, I have read comments from people who have tried this dish, that the marshmallow took very long time to melt( mine did not),but its better to be safe
* Use semi sweet chocolate chips or mix both semi sweet and dark chocolate. My friend who tried this with dark chocolate told me that her mousse turned out bitter.
*when Nigella combined the chocolate and cream ,the batter looked very thick, but mine was flowing consistency, maybe  because my chocolate mixture was hot when I poured it into the whipped cream, I thought I jinxed the whole dish, but don't worry if this happens the mousse will set just fine. I did not let the chocolate mixture cool completely coz i was scared it will harden and form a lump when I combine it with the whipped cream...So anyone who is trying this go ahead and pour the hot chocolate mixture into the whipped cream,coz either way you are going to have amazing chocolate mousse :)

pineapple and cream

I don't know what to call this , pineapple and cream or pineapple mousse. As far as i know mousse is mostly made out of raw eggs, where the egg white is beaten stiff and mixed into the cream and all, but to tell you the truth, I am just not comfortable handling raw eggs, i can eat chocolate mousse and pineapple mousse at restaurants , but i just don't trust myself with raw eggs.So I am settling with gelatin.

Ingredients
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• 1 tin pineapple
• 1/3 cup pineapple syrup/juice(taken from the tinned pineapple)
• 2    tsp  plain gelatin
• 5    tbsp powdered sugar
• 250ml  whipping cream

Method

* Pour the whipping cream in a bowl add powdered sugar(the quantity of sugar is up to you) . Whip the cream till almost fluffy and double the volume. Keep this in the fridge till further use.

* chop the pineapple rings into small cubes and keep aside.

* In a bowl add 1/3 cup pineapple syrup, sprinkle gelatin into the syrup, keep it aside for few minutes.

*Double boil the gelatin liquid over a bowl of hot water till all the gelatin powder is dissolved and there is clear liquid. Take it off the double boil.

* Whisk the gelatin mixture with a hand whisk or electric beater (I used electric beater) till frothy.

* get the whipped cream out add the chopped pineapple (keep few aside for garnish). Fold in the frothy gelatin mixture.

* In a bowl lay some chopped pineapple. Pour in the cream mixture ,smooth it out and decorate with chopped pineapple.

*let the pineapple and cream set in the fridge for an hour.