YOU SAW IT HERE FIRST - BLUE MOUSSE - Now here's how you make it
Definition of mousse :
1 : a light spongy food usually containing cream or gelatin 2 : a moulded chilled dessert made with sweetened and flauvored whipped cream or egg whites and gelatin chocolate mousse 3 : a foamy preparation used in styling hair
Definition No 3 for me is a No-no....... me ain't gonna eat no styling mousse!
Mousse for me is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious).
There are lots of different kinds (including tons of wonderfully simple versions with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the recipe has so few ingredients, basic tweaks can yield dozens of different flavour combinations. The sky’s the limit for creating your own custom mousse recipe.
Tri-coloured Blue Mousse
300ml thickened cream
1 1/2 cups thickened cream
3 eggs, separated
1/4 cup caster sugar
2 gelatin leaves
1 punnet of strawberries
1 punnet of blueberries
2 teaspoons vanilla essence
½ (to 1 teaspoon depending on your desired colour) Blue Butterfly Pea Powder
½ (to 1 teaspoon depending on your desired colour) Red Roselle Powder
1 lime or lemon or grapefruit juice, slices of lime to garnish
Edible flowers to garnish (Butterfly Pea flower, if available or Pansies/Nasturtiums are just fine) Mint leaves to garnish
Gorgeous Mousse colours
• Step 1
Dilute Blue Butterfly Pea Powder in tepid water – rest for 15 mins
Dilute Red Roselle Powder in tepid water – rest for 15 mins
Dilute gelatin leaves in some hot water
Blend strawberries and blueberries separately and keep aside
• Step 2
Using an electric mixer, beat cream & sugar and diluted gelatin for 2 to 3 minutes until soft peaks form
Put egg whites in a clean bowl and whisk with an electric whisk. Add a pinch of sugar.
Start to whisk and add a squeeze of lemon, this will stop the egg whites from splitting and going watery...
Fold in the egg whites to the cream mix
Split the beaten cream & egg whites into 3 different bowls
• Step 3
Add vanilla essence into Bowl 1 and the diluted blue butterfly pea powder. Beat to combine and smooth and blue colour is even.
In the Bowl 2 – add the lime juice and blue butterfly powder and the blended blue berries. Whisk to combine and see the colour changes to lovely purple.
Add the blended strawberries and diluted red roselle powder into Bowl 3 with the balance of the cream. Whisk lightly to combine and smooth.
• Step 4
Layer the mousse pink, purple and blue in long serving glasses, finishing with crispy pancake or a wafer. Garnish with a slice of lime , mint leaves and edible flowers.
Put in the fridge for 4-6 hours or over night! Will last for a couple of days!
Blue Lemongrass Ginger Tea Photo courtesy of Sofie Lim, Melbourne
PRO TIP :
(1) The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next. The same is true of using the mousse in a cake: The mousse must set before you can un-mould and finish the cake.
(2) The mousse will keep for a few days, which makes it an excellent make-ahead dessert.
ABOUT JIMMY :
This recipe and photos are courtesy of Chef Jimmy, Jim's Cuisine. Jimmy is a western cuisine trained Chef and is one of the pioneer in using Blue Butterfly Pea Powder in his cooking. Jimmy has worked in large hotels in Kuala Lumpur and London. Chef Jimmy has created many dishes in "Blue" - Blue Pasta, Blue Sago Pudding, Blue Potatoes, Blue Cheesecake - various Mayo colours and more in our future Blogs. And yes, our colourful Mayonnaise posted last week were ideas from Jimmy.
Chef Jimmy owns a commercial kitchen where he cooks and supply frozen western cuisines to some restaurants in Malaysia. He is married with 2 children.
Blue Pasta - Yummo!!!
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Did You Know we will look at Mousse fun facts. Mousse Fun Facts:
Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilised by the addition of gelatin. Chocolate and mocha mousse are sometimes made with a custard base. For a fruit mousse, pureed fruit or juice replaces the milk in the custard.
• The word “mousse” is the French word for “froth” or “foam”. A fitting name for this light, fluffy, and decadent confection.
• Mousse is pronounced “moose.” It is in no way associated with the animal.
• April 3rd and May 2nd are National Chocolate Mousse Day.
• November 30th is National Mousse Day.
• Savoury mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century.
• The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. • Chocolate mousse really came into the public eye in the U.S. in the 1930’s, about the time as chocolate pudding mixes were introduced.
• Whipped cream can be substituted for egg whites in a mousse recipe.
Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel . Phytother Res. (2009)