Watch for crossing Mousse
The 80’s were famous for some dubious things. And, mousse is definitely one of them. It was in everyone’s hair, and sometimes, it even ended up on a dinner menu. Even old songs from the 50’s came back, like Roddy Jackson’s Moose on the loose. But, with all the hair gunk, The Mousse is on the Loose seems more appropriate. Especially when cheesy music and graphics accompanied everything from Elevator rides to our beer commercials, including “Moosehead beer”. Is that still a thing? Apparently, it is. Regardless of the silly songs, hairdos, and beer, it’s National Mousse day. And, that means dessert to most people. Chocolate, Lemon, Berry, Or whatever flavor piques your interest. It’s relatively simple, creamy, light, and Airy. Move over pudding: watch for crossing mousse.
If you haven’t had mousse lately, maybe, it’s time to give it a try again. Chances are, you probably have had some version of it. But, it usually ends up in a cake or torte. In days of yore, it was the whole dessert though. Although, dessert isn’t the only place to find it. There are plenty of savory versions, as well. Many end up as stuffings or adjuncts for other dishes. For instance, we make a mousse filling in our chicken gallantine. Just beware “the salmon mousse” as in Monty Python’s Meaning of Life. Perhaps you might try our Bleu Cheese Mousse recipe is a better place to start. Then again, we can stay on track with what most of you are thinking about: Chocolate Mousse. It’s, possibly, the most ubiquitous type of mousse around.
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When eating Gas station cuisine, Watch for crossing Mousse
If you are eating at a gas station, don’t expect to find a lot of mousse type products. Although, some candy bars do you a mousse type base. But, if you want real mousse (not the kind that could total your car), stick to better restaurants. Or, make your own at home. We may have mentioned that it’s relatively easy. Just don’t confuse it with pudding. While both share some similarities, the primary difference is the thickening process. Pudding, generally involves cooking the mixture to activate the cornstarch used to thicken it. Mousse, on the other hand can be as simple as whipped cream with flavors folded in. Thickening occurs naturally via the incorporation of air into the mix. Some variations add or substitute egg whites. And, vegan versions often use a product such as whipped aquafaba (chick pea or other legume water).
You can take the Betty Crocker route and just melt chocolate in Cream with an egg yolk, then fold that into whipped cream. Or you can take the next step to really make a light, fluffy, and airy mouse by folding an egg white meringue with the whipped cream, and add in whatever flavor you prefer (usually a chocolate). For a savory mousse, we prefer starting with a raw protein such as poultry or seafood. Process into a paste with egg whites, some seasonings, cream, and some kind of fat (egg yolks, oil, or butter). I remember the first caterer I worked for folded Hershey’s syrup into cool whip, and called that mousse. Please, for everyone’s sake, don’t do that (unless you work in that gas station, then go right ahead).
Celebrate with the fluffy stuff
While doing things the easy way is enticing; doing it the right way is better. And, if the difference is a couple ingredients and an extra step, why not take that extra step? So, we’re going the extra step today with our mousse recipes. While whipped cream is fluffy, it isn’t as airy or light as Meringue. Cream is all fat, while egg whites have no fat in them. It’s the yolks that carry that. And, yolks actually retard the ability of whites to fluff up. Of course, using egg whites creates a couple issues.
handling Egg whites
First, there is the issue of “raw” egg. While this is a genuine concern, the chance of getting sick from it is minute, especially if you keep it cold, and serve it soon, so any bacteria doesn’t have time to grow and replicate. Technically, you are taking a risk, but, most people can stave off any bacterial growth. It’s only small children, very old people, and immune-compromised at risk. And, if you use pasteurized eggs, that risk drops to almost none.
The other thing about egg whites is how you work with them. Some chefs swear by copper bowls and whips to maintain their integrity. There is wisdom to that. But, you don’t have to run out and plop down big money on copper bowls that only get used once or twice a year. You’ll do just fine with a stainless steel bowl. You can add a little Cream of tartar to help stabilize the egg whites too. They need careful attention though. When you whip them, the object is to incorporate as much air as quick as possible. But, be careful not to over-whip, as they will break down. And, when you get the right consistency, fold them into the mousse before they have a chance to come undone. So, whipping and incorporating the egg whites is always the last step. This holds true in mousses and souffles as well.
Find your inner mousse
The thing about fresh mousse is just that: it needs to be consumed fresh. This isn’t because it gets stale or dangerous. It’s the nature of the beast. Both the meringue and whipped cream are best when they first get whipped. As time passes, they begin to break down, the air leaves them and they become a liquid mess. To counter this, some people add gelatin or other thickener. This is absolutely necessary if you make cakes with mousse layers. But, that type of mousse doesn’t have the same charm as a stand alone mousse. Once it’s thickened, it loses the loft of the whipped ingredients, and begins to look more like a pudding. This is why some people use the terms interchangeably, and it blurs the lines of which is which.
And, let’s not forget the savory mousses. They aren’t even the same thing. You don’t fold meat into whipped cream. But, they do incorporate creaminess and fluffiness into them. You can use all manner of things in a savory mousse. You could even make a moose mousse. Just watch for crossing mousse…
So, today we bring you both a savory and a sweet mousse recipe. You can have dinner and dessert: all courtesy of mousse. So, move over Vidal Sassoon. It’s Mousse season in the kitchen.
Thyme scented Scallop Mousse with Lemon Wine sauce
Ingredients
- 1 Lb Fresh or Frozen Scallops
- 2 Large Egg Yolks
- 1/2 Cup Heavy Cream
- 1/4 Cup Diced Fresh Shallot
- 1 Tbsp Chopped Fresh Thyme
- oil for cooking
- Salt and Pepper to taste
- Water for boiling
- For Sauce:
- 1 Cup Fresh Squeezed lemon Juice
- 1 tsp Grated Lemon Zest
- 1/4 Cup Diced Fresh Shallot
- 2 Cups Dry White Wine
- 1 Tbsp Corn Starch
Instructions
- Lightly Saute the shallots for the mousse in a light coating of olive oil until soft. Set Aside.
- In a food processor, Puree the scallops until smooth. Add the yolks one at a time. Then add the cream a little bit at a time. You want it to loosen the puree, but not make it runny. You may not need all the cream depending on how wet the scallops are to begin with. Season with salt and pepper. Add in the chopped fresh thyme and shallots one it is a good consistency.
- On a clean surface, pull plastic wrap out tight and carefully lay the mousse in a line in the middle of the wrap with a couple inches of plastic on either side. Depending on how big your wrap is, you'll probably have to repeat this step to get all the mousse wrapped. Make the line of mousse about 1 to 2 inches thick. Roll it up tight, and twist the ends to keep it in. Wrap the whole thing in another piece of plastic wrap and seal it tight to prevent leakage.
- In a large pot or dutch oven, boil water, enough to float the logs of scallop mousse in. Carefully place the logs in the water and cook until thickened, about 10 to 15 minutes. Check the temperature by piercing the plastic with a meat thermometer. You want it to reach 155 degrees.
- While the Mousse is cooking, make the sauce: Lightly saute the shallots until soft. Add the wine. Reduce by 1/4. Add the lemon juice and zest, and reduce another 1/4. Mix the cornstarch with cold water and whisk it in. Add it a little at a time, so as not to make it too thick. Adjust Seasoning, and remove from heat.
- When the mousse is done, remove it from the water and let it rest about 5 minutes. Remove the plastic. And, slice the mousse into disks. Serve with the sauce, some croustades, and a light salad.
White Chocolate and Caramel Mousse
Ingredients
- 12 Oz White Chocolate
- 1 Lb Sugar
- A few Teaspoons of water
- 1 Oz Irish Cream or other creamy liquor
- 1/4 Lb Butter
- 2 each Egg Yolks
- 4 each Egg Whites
- 1/2 tsp Cream of tartar
- 2 Cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1 tsp Vanilla extract
- 1/2 tsp Coarse Sea salt
Instructions
- Make some caramel: Heat 1/4 of the sugar in a heavy pot over medium heat until it begins to caramelize. Add a couple teaspoons of water and mix well until it becomes a syrup. Add half of the butter and 1 oz heavy Cream and mix well until it becomes a creamy caramel. Fold in the sea salt. Set aside to cool.
- Melt the white chocolate and remaining butter in a bowl over boiling water. Stir to mix. Add in the liquor, and stir well. Then whisk in the egg yolks. Make sure the mixture is smooth, be careful not to scramble the eggs. Remove from heat and allow to cool. But, not so cool that it becomes solid.
- Working quickly, using cold ingredients, Whip the cream until soft peaks and fold in the vanilla and sugar. Then, continue whipping until the peaks are stiff.
- In a separate bowl, place the egg whites and remaining sugar. You can also add a little cream of tartar to stabilize the whites. Whip to stiff peaks.
- Fold a little Bit of the white chocolate into the whipped cream. Mix well, then add the rest until it all incorporates evenly without creating lumps.
- Then Fold in the egg whites gently, so as not to deflate them. Mix them in well, but tenderly.
- Set out your serving glasses. Put a layer of white chocolate mousse in each glass. Drizzle in a layer of caramel and swirls slightly. Add another layer of mousse and another layer of caramel. repeat until you have filled your glasses. Top with fresh whipped cream, a drizzle of caramel and a sprinkling of se salt.