- Yield: 4
Mousse Trio with Raspberries and Mint Crème Fraiche
- Chocolate mousse - 4 servings
- Dulce de leche mousse - 4 servings
- Lemon gelato - 4 servings
- Creme Fraiche - 6 Tablespoons
- Mint - fresh, chopped, 2-3 teaspoons
- Eggs - 3 large, whites only
- powder sugar - 3/4 cup
- Butter - 1/2 cup, melted room temp
- Flour - all purpose, 1/2 cup
- Lemon - 1, zest grated
- Raspberry Jam - 4-5 tablespoons
- White wine - 1/2 cup
- Raspberries - fresh, a couple to garnish
- Mint - fresh leaves, 12-15
I woke up today, New Year's eve, and all of sudden I started to design the menu for tonight. This is the dessert, of course. It has a nice spectrum of flavors: sweet (dulce de leche and mint), bitter (dark chocolate), sour (lemon and creme fraiche) and textures: crispy (tuilles), smooth (creme fraiche), creamy (gelato) and airy (mousse).
Here I'm assuming that:
- You prefer to buy lemon gelato (Italian style ice cream, doesn't have cream) than making it
- You know how to prepare or where to buy the chocolate and dulce de leche mousses. Either way, I will be adding a link to mousses recipes shortly.
- Bake the tuilles:
- Ingredients should be at room temperature, butter should be melted.
- In a bowl, mix together the sugar and egg whites until well combined. Add the melted butter and whisk until combined. Add the flour and lemon zest, mix well. Refrigerate the batter for 2 hours.
- Heat the oven to 350°F. Line a very flat, level baking sheet with parchment paper. Spoon a small amount of tuile batter on the baking sheet. Spread as evenly and thinly as possible into a circle the size you want (the size won’t change much during baking).
- Bake until the cookie is golden all over, 9 to 10 minutes. Remove the pan from the oven and immediately start to maneuver a spatula under the edge of the cookie. Put them on top of an upside down glass and slightly push to they are almost wrapper (but not too much) around it. Tuilles should firm up in a minute and should release easily.. Handle with care, they are very fragile. Reserve.
- Prepare the mint creme fraiche by mixing mint and creme fraiche in a bowl, cover with foil and put in the fridge. That was easy.
- Prepare raspberry sauce:
- Put a small sauce pan with 1/4 cup of water and the jam over medium heat. Stir to integrate both elements. Reduce a little bit
- Add the wine. Reduce making sure not to caramelize it too much. Add a pinch of black pepper. Remove from heat and let it cool down
- Place the tuille at the center of the plate. Add one scoop of chocolate mousse and one lemon gelato
- Place the dulce de leche mousse on the side. Put some creme fraiche right next to it.
- Decorate with the raspberry sauce
- Garnish with mint leaves and fresh raspberries. Enjoy!!
This trio of chocolate mousse, dulce de leche mousse and lemon gellato creates a nice spectrum of sweet, sour and bitter. The airy mousse texture is balanced by the smoothness of creme fraiche and the crispiness of tuilles.Add to Favourites