How To make Basic Fish Mousse
1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
3/4 c Whipping cream
PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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This salmon starter is perfect for Christmas, its texture is delicate and its flavour is exquisite. Another feature is its easy preparation and its possible variations, as any fish can be used, or even vegetables such as asparagus. Accompany it with some toasted bread and a pink sauce, or a small salad, for example with cherry tomatoes, and the result is great.
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Heston Blumenthal's Mousse Masterclass | MasterChef Australia | MasterChef World
Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
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Chocolate Mousse Recipe | Easy Chocolate Dessert
Chocolate Mousse Recipe | Easy Chocolate Dessert
Ingredients
Cocoa powder 1/4 cup (25 gram)
Sugar 1/2 cup (100 gram)
Milk 1/2 liter (500 ml)
Vanilla essence 1tsp (5 ml)
Whipping cream 1 cup (250 ml)
© Hands Touch
Fish mousse
A video to show viewers to make Thai mousse or known as Hor Mok in Thai. This is a savoury dish and the main mousse ingredients are fish, coconut milk, vegetable and curry paste.
Hor Mok is usually steam, or you can wrap them in banana leaf and grill, and this is call Ngb. You can cook it with #Thermomix and I have shortened the method, but the result is still delicious. You can find the recipe in my cookbook.
Heart of the Home - Crab meat mousse
Chef Maxwell creates a seafood treat for summer picnics or anytime with Virginia crab meat
Tender fish mousse. Only two ingredients. 1 minute recipe #1minuterecipes #2ingredientsrecipe