October 3rd, 2011 § § permalink
Serves 12
Ingredients
For the Skyr Mousse
1 vanilla bean pod
18 ounces plain skyr
3 ounces granulated sugar
2 ounces heavy cream
7 ounces heavy cream, whipped to soft peaks
3 sheets gelatin, soaked in warm water until pliable, excess water squeezed out
For the Crowberry Sauce
5 ounces fresh crowberries
2 ounces granulated sugar
¼ teaspoon freshly grated cinnamon
1 teaspoon freshly squeezed lemon juice
For the Sweet rye bread dust
12 thinly sliced pieces rye bread (rugbraud)
Directions
For the Skyr Mousse
Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds for the mousse and reserve the pod for making something else such as infused vodka or sugar. In a large bowl, whisk together the skyr, sugar and vanilla seeds until incorporated. Set aside. In a small saucepan, gently heat the heavy cream over low heat. Set aside for three minutes. Add the gelatin and stir until dissolved. Combine the gelatin mixture with the skyr mixture and stir until incorporated. Gently fold in the whipped cream with a rubber spatula and distribute into 12 small bowls. Transfer to the freezer until set.
For the Crowberry Sauce
In a blender, purée the crowberries until smooth. Transfer to a saucepan and add the sugar. Over medium low heat, bring to a simmer while stirring frequently. Cook until the sugar is dissolved. Stir in the cinnamon and lemon juice then refrigerate until chilled.
For the Sweet Rye Bread Dust
Preheat the oven to 350°F. Arrange the rye bread on a sheet tray and bake until dry, about 20 minutes. In a blender, puree until the texture of fine sand.
To serve
Spoon crowberry sauce over the skyr mousse and sprinkle with rye bread dust.
October 14th, 2010 § § permalink
Makes 3-4 cups.
INGREDIENTS
2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt
PREPARATION
Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.
December 14th, 2009 § § permalink
PREPARATION
Please your guests with our tarragon horseradish red wine mousse served on grilled beef or red beets. Use the baked egg mousse recipe but add 1 tablespoon fresh grated horseradish and ¼ cup red wine.
December 14th, 2009 § § permalink
PREPARATION
Vanilla rosemary mousse can be served over apple or cranberry pie. Use the heavy cream mousse recipe and add 1teaspoon vanilla and use only ¼ cup rosemary leaves.
December 14th, 2009 § § permalink
PREPARATION
This is raspberry mint mousse served atop chocolate cake or with gingerbread cookies. Use the heavy cream mousse recipe and add ½ cup of raspberries to it.
December 14th, 2009 § § permalink
PREPARATION
Our carrot and cilantro mousse is delicious served with grilled fish or chicken. Follow the baked egg mousse recipe but add ½ cup cooked carrots.
December 14th, 2009 § § permalink
PREPARATION
Try our blue cheese and chive mousse served atop mashed potatoes or on top of a grilled steak. Follow the heavy cream mousse recipe and add ½ cup crumbled blue cheese.
December 14th, 2009 § § permalink
PREPARATION
This is an orange citrus basil mousse served over lemon cake. Use heavy cream mousse recipe but add ½ cup fresh basil chopped, ¼ cup lime, Clementine, and orange juice and 1 teaspoon lime zest.
December 14th, 2009 § § permalink
Makes 2 cups mousse
INGREDIENTS
1 cup de-stemmed fresh herb leaves
1 cup chicken stock
1 cup cream
4 medium eggs
Salt & pepper
PREPARATION
Add all ingredients to a blender and blend until smooth. Grease ramekins and spoon the blended mousse mixture evenly into ramekins. Place ramekins in a large baking dish and place a little water in the baking dish (bin marie). Place baking dish in a preheated 350° oven and bake mousse for about 20-30 minutes until the mousse sets. Let cool for about 10-15 minutes and then remove from ramekins.
**This is a medium soft mouse.
December 14th, 2009 § § permalink
Makes 2 cups mousse
INGREDIENTS
1 cup de-stemmed fresh herb leaves
1 cup heavy cream
½ cup crème fraiche
6 egg whites
Salt/pepper
PREPARATION
Add all ingredients in a blender and blend until well mixed and very smooth. Chill for a few hours before serving.
**This is a fluffier, softer mouse.
December 14th, 2009 § § permalink
Makes 1½ cups mousse
INGREDIENTS
¾ cup de-stemmed fresh herb leaves
½ cup vegetable or chicken stock
½ teaspoon unflavored gelatin
1 tablespoon lemon juice or lime juice
½ cup heavy cream
½ cup crème fraiche
Salt/fresh ground pepper
PREPARATION
In a small saucepan, add the chicken stock and the gelatin. Heat quickly until gelatin is melted. In a blender, blend all other ingredients until well mixed. Add the stock and gelatin mixture and blend well again. Pour mousse into small ramekins and refrigerate for about 4 hours. Remove from ramekins and serve.
**This mousse is more firm than the others.