Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup Marjolaine paste
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
Special Equipment Needed:
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
- Rubber spatula
- Piping bag
- Piping tip
Step-by-Step Instructions:
1. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
2. In a saucepan, combine the Marjolaine paste, sugar, water, vanilla extract, and salt. Heat over medium heat, stirring constantly until the mixture comes to a boil.
3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until it becomes soft.
4. Add the gelatin mixture to the Marjolaine mixture and whisk until well combined.
5. Remove the Marjolaine mixture from the heat and let it cool to room temperature.
6. Gently fold the whipped cream into the Marjolaine mixture until well combined.
7. Transfer the mixture to a piping bag fitted with a piping tip.
8. Pipe the Marjolaine mousse into individual serving dishes.
9. Refrigerate the mousse for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 11g
Cholesterol: 65mg
Sodium: 110mg
Total carbohydrates: 20g
Dietary fiber: 0g
Sugar: 19g
Protein: 2g
Substitutions for ingredients:
- Marjolaine paste can be substituted with hazelnut paste or almond paste.
- Granulated sugar can be substituted with honey or maple syrup.
- Gelatin can be substituted with agar agar for a vegetarian option.
Variations:
- Add chopped nuts or chocolate chips to the mousse for added texture.
- Top the mousse with fresh berries or a fruit compote for added flavor.
Tips and Tricks:
- Make sure to whip the heavy cream until stiff peaks form to ensure a light and fluffy mousse.
- Use a rubber spatula to gently fold the whipped cream into the Marjolaine mixture to avoid deflating the mixture.
- Chill the mousse for at least 2 hours to ensure it sets properly.
Storage Instructions:
Store the Marjolaine mousse in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Marjolaine mousse does not need to be reheated.
Presentation Ideas:
Serve the Marjolaine mousse in individual serving dishes and top with fresh berries or a fruit compote.
Garnishes:
Fresh berries, fruit compote, chopped nuts, or chocolate shavings.
Pairings:
Serve the Marjolaine mousse with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
The Marjolaine mousse can be served as a standalone dessert.
Troubleshooting Advice:
- If the Marjolaine mixture becomes too thick, add a splash of milk to thin it out.
- If the mousse does not set properly, try adding more gelatin to the mixture.
Food Safety Advice:
Make sure to store the Marjolaine mousse in the refrigerator and consume within 3 days.
Food History:
Marjolaine is a French dessert made with layers of nut meringue and buttercream. This recipe takes inspiration from the classic dessert and transforms it into a light and fluffy mousse.
Flavor Profiles:
The Marjolaine mousse has a rich and nutty flavor with a light and airy texture.
Serving Suggestions:
Serve the Marjolaine mousse as a light and refreshing dessert after a meal.
Related Categories
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Region: French
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey