Baked Egg Mousse

Herbal mousse allows for new creativity in your cooking without adding extra fat. Together, the zesty flavor of the herbs and the creamy texture of the mousse can make your meal decadent without any complicated cooking.

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Blue Cheese and Chive Mousse

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Carrot and Cilantro Mousse

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Gelatin Mousse

Herbal mousse allows for new creativity in your cooking without adding extra fat. Together, the zesty flavor of the herbs and the creamy texture of the mousse can make your meal decadent without any complicated cooking.

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Heavy Cream Mousse

Herbal mousse allows for new creativity in your cooking without adding extra fat. Together, the zesty flavor of the herbs and the creamy texture of the mousse can make your meal decadent without any complicated cooking.

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Orange Citrus Basil Mousse

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Raspberry Mint Mousse

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Skyr Mousse with Crowberry Sauce and Sweet Rye Bread Dust

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 [...]

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Smokey Eggplant Mousse

One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

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Tarragon Horseradish Red Wine Mousse

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Vanilla Rosemary Mousse

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