Tag Archives: mousse

Meyer Lemon Mousse and Blueberry Puree Verrine

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Filed under Creams and Puddings, dessert, Mousses, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

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Today is a very special day. It is the anniversary of our Flag. Indeed, on this special day in 1777, the Second Continental Congress passed a resolution to adopt the current flag as our flag. According to Wikipedia, “The United States Army also celebrates the Army Birthday on this date; Congress adopted “the American continental army” after reaching a consensus position in the Committee of the Whole on June 14, 1775.

1775 – The Continental Army was founded by the Second Continental Congress for purposes of common defense. This event is considered to be the birth of the United States Army. On June 15, George Washington was appointed commander-in-chief.

1777 – The Continental Congress in Philadelphia adopted the “Stars and Stripes” as the national flag of the United States. The Flag Resolution stated “Resolved: that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation.” On May 20, 1916, President Woodrow Wilson officially proclaimed June 14 “Flag Day” as a commemoration of the “Stars and Stripes.”

As a special day, I thought I would share with this fun dessert. I had made it last year for my daughter graduation. Since it is quite simple to make (if you do not make those little stars;-), I thought I would make it again for this very special day.

Ingredients for about 6-8 medium-sized glass:

 The white chocolate and Meyer lemon mousse:

  • 300 gr.  or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water 
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr.  or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust 
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take a fork, and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  6. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  7. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting. Cook for another few minutes, but do not bring to boil!!!
  8. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15  minutes.
  9. When the mixture is lukewarm, add the greek yogurt.
  10. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  11. Place the mousse in the fridge so that they will congeal. It will take another hour.
  12. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  13. Place the egg yolk into a small bowl and with a brush, brush each star. Sprinkle some brown sugar,  and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  14. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse and Blueberry Puree Verrine

  • Servings: 6-8 people
  • Difficulty: Easy
  • Print

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Ingredients for about 6-8 medium-sized glass

The white chocolate and Meyer lemon mousse:

  • 300 gr. or 11 oz. of white chocolate ( use good quality, either European or Guiradhelli)
  • 250 gr. or about of heavy cream
  • 250 gr. or about 9 oz. of greek yogurt
  • 1 envelope of gelatin
  • 2 tbsp of water
  • the zest of one Meyer lemon

Ingredients for the blueberry puree

  • 300 gr. or about 11 oz. of fresh blueberries
  • 40 gr. or about 1.40 oz. of sugar
  • juice of one lemon
  • 2 tsp of water
  • 1 tbsp of pectin

Decoration for the mousse:

  • 1 pie crust
  • 1 egg yolk
  • granulated sugar
  1. First prepare the blueberry jelly. Place the blueberries, water, lemon juice and sugar and cook over medium-high heat.
  2. When the blueberries are cooking, and “bubbling, take fork and pop the blueberries.
  3. Add the pectin and bring the mixture to boil again.
  4. Carefully pour a bit of the mixture inside the glasses that you are using and let them rest for a goof hour so that the blueberries jelly will have time to congeal.
  5. When they have, start preparing the white chocolate mousse.
  6. Pour the gelatin powder into a small bowl and mix it with 2 tbsp of water. Let the gelatin thickens and congeal. Set aside.
  7. Zest the lemon and place the zest with the cream into a small saucepan. Bring the mixture to boil.
  8. When the cream is boiling, add the gelatin and stir to make sure that the gelatin is melting.
  9. Cook for another few minutes, but do not bring to boil!!!
  10. Add the white chocolate and stir. Place the panna cotta in the fridge to cool down for 15 to 30 minutes.
  11. When the mixture is lukewarm, add the greek yogurt.
  12. Then pour the lemon mousse into the glasses atop the blueberry jelly.
  13. Place the mousse in the fridge so that they will congeal. It will take another hour.
  14. Meanwhile, cut the pie crus into small stars. Place the stars onto a silpat that you would have placed atop a medium perforated sheet.
  15. Place the egg yolk into a small bowl and with a brush, brush each star.
  16. Sprinkle some brown sugar, and cook the stars for 8-12 minutes at 400, or until they are golden brown.
  17. Before serving, place the miniature stars over the white chocolate and meyer lemon mousse and sprinkle some brown sugar. Et voila!!!

Bon Appetit and Happy Cooking!!!

Peach Espuma

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Filed under dessert, fruit, Mousses, What's Up in Cecile's Kitchen

Espuma is a a foamy dessert, a whipped concoction made of fruit. Unlike many other mousse, in the Espuma, air or gas is added to a juice or a broth to make a lighter texture.

“Natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with N2O cartridges.”

An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel and extruding through the N2O canister.

I wanted to present you the Peach Espuma because I like to serve it along a peach tart.

Ingredients for 4 Espumas:

  • 1 cup of water
  • 2 peaches
  • 1 tbsp of green tea leaves
  • 1/8 cup of sugar and 2 tbsp of sugar
  • 1/2 packet of gelatin
  1. Fill a medium saucepan with water, and bring to boil.
  2. When the water is boiling, drop all 2 peaches in the saucepan at the same time, and keep turning them around for a minute or so, so that they will cook evenly, and will be easy to peel.
  3. Peel the skin of the peaches.
  4. In another saucepan, fill 1 cup of water. Add the peaches that you would have quartered, 1/8 cup of sugar, 1 tbsp of green tea leaves, and bring to boil. Let it simmer for 5 minutes.
  5. Remove the peaches from the water, and puree the peaches with a hand mixer.
  6. Sieve this puree. Set aside.
  7. In a small bowl mix 1/2 pack of gelatin with 1 tbsp of water and let it expand.
  8. Place the puree back in a small saucepan, add 2 tbsp of sugar, and bring to boil.
  9. Add the gelatin, and stir.
  10. Remove the pan from the stove and let the puree cool completely.
  11. When the puree is cool, pour it into a whipping container such as ISO. Follow the instructions to make the espuma. Fill small glasses with the espuma for each guest.
  12. To serve your dessert, place the tart, the glass of Espuma, and a scoop of ice-cream on a plate.

Bon Appetit and Happy Cooking!!!

Meyer Lemon Mousse

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Filed under dessert, fruit, ice-cream. sorbet, Mousses, What's Up in Cecile's Kitchen

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My mom did not really like Chocolate. I never really understood why growing up as I was a chocolate aficionado. Nothing could be better than chocolate then. Today, my world is changing. Though I still enjoy chocolate, I am much difficult with the kind of chocolate I will eat – preferably dark, 60% cocoa and from Europe…. Yeah I know…

These days however I am more tempted by citrus desserts and citrus mousse. When I saw this recipe on the net last week, it made me think of one of my mom’s favorite: Citron Glace so I had to try it. I made a few adjustments. The recipe was inspired from the Martha Stewart’s website.

Ingredients for 3 lemons:

  • 4 Meyer Lemon ( 3 for the shell, and one for the zest)
  • 1/4 cup of Myer Lemon Juice
  • 1 egg separated
  • 1/3 cup of sugar
  • 2 tbsp of butter
  • 1/4 cup of heavy cream
  • 1 tbsp of sugar for the egg whites
  • 1 pinch of salt
  1. Using a very sharp knife, trim the tip end of each lemon so that they can sit straight. photo 2Cut the top of the lemon about 1/4 of an inch from the top. Repeat those steps with all 3 lemons.photo 4
  2. With a spoon, carefully dig into the lemon and scoop the flesh out but being careful not to tear the lemon. photo 1Wrap the lemons in plastic wrap and refrigerate them so they will not dry out.
  3. PLace the flesh into a container and squeeze the juice out of it by squeezing the flesh through a a fine sieve. photo 2Keep only 1/4 cup of the juice for this dessert, and refrigerate the rest for some other usage.
  4. Place the 1/4 cup of lemon juice, the egg yolk and the sugar into a small saucepan and cook until the mixture thickens. Set aside.photo 3
  5. When the mixture is thick, let it cool completely, then add the butter and mix. Stir in the zest. Cover the mixture with a plastic wrap and seal it well so that a ” skin” will not form.
  6. PLace the heavy cream in a mixer and whip the cream until it forms hard peaks. Remove the whipped cream from the mixer and refrigerate.
  7. Clean the mixer, add the egg and  beat the egg whites with 1 pinch of salt and 1 tbsp of sugar to form glossy peaks.
  8. Remove the lemon curd and the whipped cream from the fridge and fold the whipped cream slowly into the curd.
  9. Fold the egg whites into this mixture.photo 2
  10. Fill a pastry bag with this mixture,  and fill the lemon shells with this mixture.photo 1photo 3
  11. Refrigerate for at least 1 hour. I personnally froze mine.photo 2
  12. Make sure to take the lemons out at least before 30 minutes before eating them. The mousse will be slightly frozen. But i kind of like to eat them that way:-)photo 5

Your turn to give it a try and tell me how you like them;-)

Bon Appetit and Happy Cooking!!!

Mousse au Chocolat…. so quick to make, and yet so luscious!

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Filed under dessert, Mousses, What's Up in Cecile's Kitchen

I love to cook! so much so that I always want to have people over just to cook instead of going anywhere. The ambiance is more casual,  relax, and you get to eat really what you want ( since I am the one deciding on the menu;-)

Even though we had just returned from the beach last Friday and my laundry room was overfilled, I decided to have teddy’s brother over for a quick dinner. But what to cook? I had brought fresh shrimps from Charleston and purchased fresh vegetables so we were going to grill. EASY!!!! Summer is the best time to eat in. There are so many fresh vegetables to fix and grilling takes not time!

So I was set for the dinner part…. but what about dessert?! I love dessert and enjoy spending hours in the kitchen, but wanted something quick to make, and chocolatey…

So I settled for a chocolate mousse: It is easy, quick to make, requires very little ingredients ( only the worse one for your diet), and is extraordinary if you are a fan of chocolate like me;-)

Ingredients: 1 bag of bittersweet chocolate chips ( at least 70% cocoa), 3 oz of butter, 8 eggs ( separated), 1 pinch of salt, 3 oz of sugar.

First separate the egg whites from the yolks. Place the egg whites with the salt and the sugar in a container, and beat until the egg whites form dry peaks. Set aside. Meanwhile, in a bowl melt the butter and the chocolate ( either over simmering water or in the microwave). Mix the egg yolks in the chocolate mixture. When it is well mixed, start adding the egg whites. Add about 1/2 cup of beaten egg whites in the chocolate mixture and very slowly mix in with a spatula. You want to make circular movements from the outside of the bowl to the inside while being very delicate so as to not deflate the egg whites. Continue adding the egg whites in the chocolate mixture as mentioned above until all has been added. Pour in a large container. Cover with plastic wrap and let it chill for a minimum of 2 hours. To serve spoon or use a pastry bag to fill individual cups.

Bon Appetit and Happy Cooking!