Berry Mousse
Last summer I froze a whole bunch of berries as I usually do, and also as usual here it is not too far from strawberry season and most of them are still sitting there. However I expect - again as usual - I will now use them up in a rush as the weather gets milder and smoothies and cool desserts like this one seem more and more desirable.
This is a little complicated although not difficult to put together, but it was very good and while it was rich it wasn't quite as evil as it seemed, I don't think. I admit to not having done the math. I'm also kind of guessing about the time it takes for this, as I broke it up into the steps and did them separately. You do need to let the fruit mixture cool anyway. It could be done up to a day ahead, I would think, and kept in the fridge until wanted. The rest needs to be done pretty much together.
8 servings
4 hours - 1 hour prep time
Prepare the Berries:
2 cups raspberries, thawed if frozen
2 cups strawberries, thawed if frozen
1/2 cup cranberry juice
1/3 cup sugar
2 tablespoons tapioca starch
2 extra-large egg yolks
1/2 teaspoon lemon zest
Frozen berries should be thawed out slowly in the fridge overnight.
Put all of the above ingredients into a pot, and stir well. Top of a double boiler might not be a bad idea; otherwise heat slowly over medium-low heat. Stir frequently at the beginning and constantly at the end, until the mixture cooks and thickens. Set it aside to cool. Stir occasionally so it doesn't form a skin on top.
Make the Meringue:
2 extra-large egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/3 cup sugar
Put the egg whites in the top of a double boiler; have the other ingredients standing by. Heat the egg whites while beating with an electric mixer. Once they are frothy add the cream of tartar and the salt. Continue to beat, adding the sugar a bit at a time until it is all in, and the egg whites are thick, stiff and glossy; about 5 minutes. Remove them from the heat promptly and set them aside.
Finish the Mousse
1 tablespoon lemon juice
2 to 3 teaspoons plain gelatine
1/4 cup boiling water
1 cup whipping cream
1/3 cup sugar
2 cups blueberries, thawed if frozen
Put the lemon juice in a small bowl and sprinkle the gelatine over it; use less if you want a softer mousse and more for a stiffer mousse. Mix in the boiling water and stir well until the gelatine is completely dissolved. Let it cool as you continue.
Put the cream in a large, chilled bowl, and beat - no need to clean the beaters - until it thickens. Add the remaining sugar, and beat until stiff.
Fold in the meringue, then the berry mixture, until they are well incorporated, although a bit of streakiness is fine. Gently fold in the blueberries. Spoon the mixture evenly into 8 small dessert bowls. Chill until set, about an hour.
Last year at this time I made Kasha Varnishkes.
This is a little complicated although not difficult to put together, but it was very good and while it was rich it wasn't quite as evil as it seemed, I don't think. I admit to not having done the math. I'm also kind of guessing about the time it takes for this, as I broke it up into the steps and did them separately. You do need to let the fruit mixture cool anyway. It could be done up to a day ahead, I would think, and kept in the fridge until wanted. The rest needs to be done pretty much together.
8 servings
4 hours - 1 hour prep time
Prepare the Berries:
2 cups raspberries, thawed if frozen
2 cups strawberries, thawed if frozen
1/2 cup cranberry juice
1/3 cup sugar
2 tablespoons tapioca starch
2 extra-large egg yolks
1/2 teaspoon lemon zest
Frozen berries should be thawed out slowly in the fridge overnight.
Put all of the above ingredients into a pot, and stir well. Top of a double boiler might not be a bad idea; otherwise heat slowly over medium-low heat. Stir frequently at the beginning and constantly at the end, until the mixture cooks and thickens. Set it aside to cool. Stir occasionally so it doesn't form a skin on top.
Make the Meringue:
2 extra-large egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/3 cup sugar
Put the egg whites in the top of a double boiler; have the other ingredients standing by. Heat the egg whites while beating with an electric mixer. Once they are frothy add the cream of tartar and the salt. Continue to beat, adding the sugar a bit at a time until it is all in, and the egg whites are thick, stiff and glossy; about 5 minutes. Remove them from the heat promptly and set them aside.
Finish the Mousse
1 tablespoon lemon juice
2 to 3 teaspoons plain gelatine
1/4 cup boiling water
1 cup whipping cream
1/3 cup sugar
2 cups blueberries, thawed if frozen
Put the lemon juice in a small bowl and sprinkle the gelatine over it; use less if you want a softer mousse and more for a stiffer mousse. Mix in the boiling water and stir well until the gelatine is completely dissolved. Let it cool as you continue.
Put the cream in a large, chilled bowl, and beat - no need to clean the beaters - until it thickens. Add the remaining sugar, and beat until stiff.
Fold in the meringue, then the berry mixture, until they are well incorporated, although a bit of streakiness is fine. Gently fold in the blueberries. Spoon the mixture evenly into 8 small dessert bowls. Chill until set, about an hour.
Last year at this time I made Kasha Varnishkes.
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